THE PRACTICAL 

Care and Fe edi m 
of Children 





Class JRjub/ . 



&jpghtN°4.S;B0 



COPXRIGHT DEPOSTT. 



The 

Practical Care 

and 

Feeding of Children 



BY 

MARY A. DUNS 

Graduate of the Woman* s Hospital, 
Chicago, III. 



Third Edition. 
Revised and Enlarged. 



Chicago. 

Chicago Medical Book Co. 

1920 






Copyright, 1904, 1909, 1920 

By Mary A. Duns. 

Reprinted, 1909, 1911, 1915, 1919, 1920. 



MM. 29 1920 
©CU5 7I 161 






AFFECTIONATELY DEDICATED 

TO THE BABIES 
For whose welfare this book was written 



Having enjoyed the opportunity of watching 
the extraordinary results obtained by Miss 
Duns in cases of malnutrition in infants by her 
systematic and efficient method of feeding, and 
having known her for many years as the most 
competent and successful obstetric nurse in 
Chicago, I bespeak for this new edition of her 
book a most cordial reception. 

E. J. DOERING, M. D., 
Chicago. 

Miss Duns' book is one that should be in 
the hands of every young mother. The author 
has had a long and valuable experience in 
obstetrics and the care of infants, and is a 
safe guide. 

HENRY T. BYFORD, M. D. 

Chicago. 



Having known Miss Duns as an obstetric 
nurse for several years I feel no hesitation in 
saying that any knowledge she may see fit to 
impart to the young mother will be advanta- 
geous to both mother and child — the result of 
a ripe experience in the handling of young 
infants. FRANK CARY, M. D., 

Chicago. 



Miss Duns' work in the care and feeding 
of infants has been eminently successful and 
is worthy of the highest praise. Her book, 
which is the expression of her vast experience, 
is most commendable and should be of inval- 
uable aid to those seeking modern and ap- 
proved methods. 

MAURICE RUBEL, M. D., 

Chicago. 



PREFACE TO THE THIRD EDITION. 



In this edition, a number of changes have 
been made, and new articles added. 

I have endeavored to keep the book as sim- 
ple as possible, and still give information such 
as the intelligent care of children requires. 
Each article has been carefully indexed. 

MARY A. DUNS. 

Chicago, March, 1920. 



PREFACE TO THE SECOND EDITION. 



In this edition the milk formulas have all 
been rewritten, and arranged in a more simple 
manner. 

A number of new articles, cooking recipes, 
memoranda pages, etc., have been added, and 
the clothes list and weight chart rewritten. 

My aim in this edition, as well as in the first 
one, has been to make everything concise and 
easy to understand. 

The index, in the back of the book, will be 
found very helpful in looking up any article 
that may not be mentioned in the table of 
contents. 

MARY A. DUNS. 

Chicago, August, 1909. 



PREFACE TO FIRST EDITION. 



This little book is the result of years of 
practical experience with infants and children 
in Chicago. 

I have tried to condense it in every possible 
way, and at the same time make it so plain 
that anyone can understand it. 

I have used the formulas and recipes in my 
own practice, with the very best results, and I 
hope my experience will be a great help and 
guide to anyone into whose hands this book 
may fall. 

MARY A. DUNS. 

Chicago, December, 1903. 



TABLE OF CONTENTS 



Preparation of milk and 
directions for bottle feeding 1 

Mixing food for bottles 5 

Explanation of formulas 8 

Milk formulas for infant 
feeding 13 

Whey formulas 45 

Care of bottles and nipples 55 

Pasteurized milk 70 

Food values 71 

How to feed children from 

7 months to 2 years 72 

Bills of fare from 2 to 5 years 91 

Recipes 97 

Emergencies 125 

Contents of family medicine chest 138 

Bathing, poultices, applications, etc 142 

Baby's clothing, basket, etc 150 

The nursery, airing, sleeping, etc 157 

Baby's temperature, weight, etc 163 

Index 171 



Practical Care and Feeding 
of Children 



THE PREPARATION OF MILK 
and Directions for Bottle Feeding. 



ABOUT MILK AND MILK BOTTLES. 

For infants and children, buy the best milk 
that can be bought — certified, if possible. This 
is very important. 

First, wash the outside of the bottle in cold 
water, then the paper top and all around the 
neck with clean water and a piece of sterilized 
cotton. If you are going to use the entire milk, 
shake the bottle thoroughly to mix it, remov- 
ing the paper with a clean fork, being sure 
that the rim of the bottle is perfectly clean. If 
you are going to use only the cream, be very 
careful not to shake the bottle. Always strain 
milk and cream through fine cheesecloth. 

1 



I THE PRACTICAL CARE AND 

Milk delivered in cities is usually in glass 
bottles with paper tops. There should be about 
six ounces of cream on top of each quart bottle. 
This milk is always from a mixed herd, and 
not from just one cow — in fact the milk from 
one cow only should never be used in infant 
feeding. Mixed milk is much safer. 

In the country, when the milk is delivered in 
bulk, instead of bottles, it should be strained 
through cheesecloth as soon as received, 
poured into glass bottles or mason jars, placed 
on ice, in very cold water, or in the ice box, 
and allowed to stand from four to six hours 
(or until the cream rises to the top). If more 
than six ounces of cream comes on the quart 
bottle, take away all but six ounces. If the 
cream is too thick to pour (as it sometimes is 
in the country), do not use any extra cream 
in preparing these formulas. Take the amount 
needed from the top of the bottle, shake up 
the rest of the partially-skimmed milk, with- 
out adding any extra cream. 

Average milk should have six ounces of 
cream to a quart, and the cream should be thin 
enough to pour (for infant feeding). 



FEEDING OF CHILDREN 



HOW TO SKIM THE CREAM FROM THE 
TOP OF A BOTTLE OF MILK. 

After a bottle of milk has stood from four 
to six hours (bottled milk delivered in cities 
usually has the cream at the top, and in that 
case can be used at once), take off the first 
ounce of cream with a teaspoon, and the rest 
with a long, narrow dipper that comes for the 
purpose, and is called the Chapin cream dip- 
per. It holds one ounce. Be sure to take the 
first ounce with a teaspoon — if you put the 
dipper into a full bottle of milk it will spill. 

There is no objection to using a 16% cream, 
if you are sure it is as fresh as the cream from 
the top of the milk bottle would be. Some- 
times cream is twelve hours older than milk, 
but if you can be sure that it is just as fresh, 
it will save you the trouble of skimming the 
milk and of having to wait for the cream to rise 
in case it should not be on top when you get it 



4 THE PRACTICAL CARE AND 

PREPARATIONS TO MAKE BEFORE 
MIXING FOOD FOR BOTTLES. 

Articles Needed. 

Eight-ounce graduate glass. 

Pan for food, with cover. 

Strainer, or cheesecloth. 

Tablespoon to mix food. 

Sterilized absorbent cotton. 

Salt, in a china shaker. 

Sugar, for the drinking water. 

Funnel. 

Knife. 

Fork. 

Teaspoon. 

Cream dipper. 

Milk-sugar or dextri-maltose. 

Bottle of water. 

Bottle rack, with clean bottles. 

Large pitcher, or measuring glass. 

Covered glass jar with rubber (or cotton) 

corks. 
Bottle of milk, to shake up without skimming. 
Bottle of milk, to skim for cream, or bottle of 

16% cream. 
Lime water, or bi-carbonate of soda powder. 
Baby food or barley water, previously cooked. 

Be sure your hands are clean. Have all the 
utensils, rubber corks, spoons, etc., freshly 
boiled. 



FEEDING OF CHILDREN 6 

MIXING THE FOOD. 

Order in which the different ingredients come: 

1st. Barley water and water, or baby food 

water. 
2nd. Milk-sugar or dextri-maltose. 
3rd. Salt if required. 
4th. Cream and milk. 
5th. Bi-carbonate of soda or lime water. 

HOW TO PREPARE FOOD FOR 
BOTTLES. 

Measure the cream in the eight-ounce gradu- 
ate glass, and pour into the large measuring 
glass or pitcher. Next measure the shaken-up 
milk in the eight-ounce graduate, and mix with 
the cream. 

Measure the required quantity of water, bar- 
ley water, oatmeal water, or baby food water 
(previously boiled), pour into the saucepan, 
add the milk-sugar or dextri-maltose and the 
salt. Let it come to a boil; when it is boil- 
ing pour in the milk and cream. Remove at 
once from the fire, and strain — through fine 
cheesecloth where oatmeal water or barley 
water is used, or through a fine wire strainer 
where other foods are used. (In this way, 
the milk is not boiled; and as, when the 
child grows older, less water is used, even the 
heating process is lessened.) Next, add the 



6 THE PRACTICAL CARE AND 

lime water or bi-carbonate of soda (dissolved 
in cold water). Mix thoroughly, and measure 
in a graduate glass, the amount for one feed- 
ing in each bottle. 

If, for any reason, the milk has to be boiled 
(after a case of summer complaint during hot 
weather or for a journey, or if you are not 
sure it is absolutely pure) bring the entire 
mixture to a boil after putting in the milk and 
cream (or milk alone) and let it cool before 
putting in the lime water, or soda solution. 

After milk is scalded, cool as quickly as 
possible. 

The baby's food containing milk should 
always be kept on ice or in some cold place 
until ready to be heated. It is not safe to 
keep it warm for any length of time. 

Never allow cream or milk to freeze. Some- 
times, it will unavoidably happen, and in such 
cases where it is impossible to get more, stand 
the bottle in cold water in a warm room until 
melted. 



FEEDING OF CHILDREN 



WHY MILK SHOULD NOT BE BOILED. 

Boiled milk should not be given to children 
for any length of time, especially when it forms 
the principal part of their diet. When milk 
is boiled, it practically destroys the nourishing 
properties of the cream, causing malnutrition, 
scurvy and numerous other ills — all of a serious 
nature. 

In the case of older children, who use cereals 
with raw cream, butter, etc., the danger is not 
so great. 

Avoid all infant foods that call for boiled 
milk. 

When you are in doubt about the milk being 
fresh, bring it to a boil. If nox fresh it will 
curdle. 



8 THE PRACTICAL CARE AND 



EXPLANATION OF FORMULAS. 

The difference between normal mothers' 
milk and cows' milk: 

Cows' milk Average human milk 

Water 87.1 per cent Water 87 percent 

Fat 3.9 per cent Fat 2.75 to 4.65 per cent 

Proteids .... 3.2 per cent Proteids 09 to 1.8 per cent 

Sugar 5.1 per cent Sugar 5.50 to 7.3 percent 

Salts 0.7 per cent Salts 019 percent 

Reaction acid Reaction alkaline. 



WHY CREAM SHOULD BE USED IN 

THE PREPARATION OF FOOD 

FOR YOUNG CHILDREN. 

When a baby has to be reared on a bottle, 
the nearer the food used resembles the natural 
food — mother's milk — the better the child will 
thrive. Normal mothers' milk contains about 
the same amount of cream as undiluted cows' 
milk; consequently, as an infant cannot digest 
cows' milk unless it is very much diluted, 
extra cream should be used to make up the 
loss of fat caused by the addition of water or 
other diluents* 



FEEDING OF CHILDREN & 

Mothers' milk contains much more sugar 
than cows' milk; consequently, milk-sugar, 
dextri-maltose or cane sugar must be added. 

Mothers' milk is alkaline, cows' milk acid; 
consequently, lime water or bi-carbonate of 
soda must be added. 

Mothers' milk has very soft, easily digested 
curds; cows' milk has curds much harder for 
an infant to digest. The addition of barley 
water, oatmeal water or some baby food helps 
to soften these curds. 

Absolutely fresh cows' milk does not contain 
much acid, but the longer it is kept the more 
acid it becomes. That is why bi-carbonate of 
soda should be used. 

The formulas in this book are arranged to 
imitate as far as possible normal mothers' milk. 
Children 9 or 10 months old — sometimes 
younger — are able to digest undiluted cows' 
milk, especially if they are accustomed to di- 
luted cows' milk, as most children are. In 
some cases, the formulas in this book may be 
followed exactly ; in other cases, some changes 
will have to be made, as all children's needs 
are not the same. Special cases call for special 
care, of which your physician should be the 
best judge. Above all, do not experiment; be 
satisfied with a normal gain and a contented 
baby. 



10 THE PRACTICAL CARE AND 

GENERAL INFORMATION IN REGARD 
TO FORMULAS. 

1. It is better to use boiled or filtered water. 

2. Always prepare enough food to last 24 
hours at one time, and keep on ice. 

3. In regard to sweetening, all malt prepara- 
tions have a slightly laxative effect ; milk-sugar 
slightly constipating. Cane sugar should be 
used only when ordered specially. 

4. A tiny pinch (or grain) of salt should be 
added to each bottle when milk-sugar or cane 
sugar is used. When dextri-maltose is used 
salt will not be needed, as most of those prepa- 
rations contain chloride of sodium (common 
table salt). 

5. Barley water is for loose bowels, or where 
conditions are normal, and must be made with 
pearl barley for children under three months 
old — see page 97. After three months, pre- 
pared barley may be used. 

6. Oatmeal water is for constipation. See 
page 97. 

7. Make all changes in formulas gradually. 
See page 51. 

8. All teaspoons and tablespoons should be 
measured level unless stated otherwise. 

9. To obtain a level spoonful, fill very full 
and scrape off with a knife until level with the 
top of the spoon. To get half a level spoonful, 



FEEDING OF CHILDREN U 

divide down the center lengthwise ; for a quar- 
ter of a level spoonful, divide half a level spoon- 
ful into two equal parts; 24 W one-half and one 
quarter. 

10. After the baby is seven months old, the 
extra cream will not be needed. The formulas 
in this book are arranged to use milk instead 
of the extra cream. If the baby is very consti- 
pated the cream may be continued, but it usu- 
ally is not necessary when other foods are 
being used. See page 72. 

11. While baby food is not needed when 
other food is taken, there is no objection to 
continuing its use if desired until the child is 
two years old. 

12. In regard to feeding hours, I have al- 
ways found that infants thrive better when 
fed oftener (that is, if 20 ounces of food were 
given in 24 hours, it would be better divided 
into eight feedings — every two and one-half 
hours during the day, and one feeding during 
the night, two and one-half ounces at each 
feeding — than if the same amount, say 20 
ounces in 24 hours, were divided into five feed- 
ings, one every four hours during the day and 
one feeding at night, four ounces at each feed- 
ing) that is, for a child under two months old. 
After two months, the amount in each bottle 
is enough to extend the feedings to three hour 
intervals. See pages 57 and 58. 



12 THE PRACTICAL CARE AND 

13. The proper diet during the first year of 
life, especially the first three months, means 
everything to a child. It is absolutely helpless, 
and dependent on the person who has charge 
of it. A wrong start means imperfect devel- 
opment, both mentally and physically, the ill 
effects of which may last through its entire 
life. 

14. A well-fed baby, getting food that agrees 
with it, should be happy and contented and not 
"colicky." If a baby has colic it is caused, 
nine times out of ten, by wrong feeding — too 
much, too little, too weak, too strong, too short 
Intervals of feeding, too long intervals, kept too 
warm or not warm enough. Look for the 
reason — it can usually be found. 

15. It is usually best to continue using the 
bi-carbonate of soda or lime water until the 
child is a year old. 

Read All Directions Carefully. 



FEEDING OF CHILDREN 13 

FORMULAS FOR ENTIRE FEEDING. 

Full directions for the preparation of these 
formulas will be found on pages 1 to 5. 

Directions for dividing the bi-carbonate of 
soda powders will be found on page 47. 

Formula One. First week (feeding every 2 l / 2 
hours). See page 57. 
8 ounces — 8 bottles, 1 ounce in each. 

Water, A l / 2 ounces. 

Cream, \ l / 2 ounces. 

Dextri-maltose or milk-sugar, 2 level tea- 
spoonfuls. 

Bi-carbonate of soda, 10 grains dissolved in 
two ounces of cold water (to be added 
last). 

Formula Two. Second week. 

16 ounces — 8 bottles, 2 ounces in each. 

Water, 10 ounces. 
Cream, 2 ounces. 
Milk, 2 ounces. 
Dextri-maltose or milk-sugar, Z 1 /* level 

teaspoonfuls. 
Bi-carbonate of soda, 10 grains dissolved 

in two ounces of cold water (to be 

added last). 



14 THE PRACTICAL CARE AND 

Formula Three. Third week. 

20 ounces — 8 bottles, 2Yz ounces in each. 

Water, 12 ounces. 
Cream, 2 ounces. 
Milk, 4 ounces. 
Dextri-maltose or milk-sugar, A l /z level 

teaspoonfuls. 
Bi-carbonate of soda, 10 grains dissolved 

in two ounces of cold water (to be 

added last). 



Formula Four. Fourth and fifth weeks. 
24 ounces— 8 bottles, 3 ounces in each. 

Water, 8 ounces. 

Barley or oatmeal water, 4 ounces. 

Cream, 3 ounces. 

Milk, 6 ounces. 

Dextri-maltose or milk-sugar, 5 level tea- 
spoonfuls. 

Bi-carbonate of soda, 10 grains dissolved 
in three ounces of cold water (to be 
added last). 



FEEDING OF CHILDREN U 

Formula Five. Sixth week. 

26 ounces- — 8 bottles, Z% ounces in each. 

Water, 8 ounces. 

Barley or oatmeal water, 4 ounces. 

Cream, 4 ounces. 

Milk, 7 ounces. 

Dextri-maltose or milk-sugar, 6 level tea- 
spoonfuls. 

Bi-carbonate of soda, 10 grains dissolved 
in three ounces of cold water (to be 
added last). 



Formula Six. Six weeks to two months. 
28 ounces — 8 bottles, Z r /2 ounces in each. 

Water, 5 ounces. 

Barley or oatmeal water, 8 ounces. 

Cream, 4 ounces. 

Milk, 8 ounces. 

Dextri-maltose or milk-sugar, 6 level tea- 
spoonfuls. 

Bi-carbonate of soda, 10 grains dissolved 
in three ounces of cold water (to be 
added last). 



16 THE PRACTICAL CARE AND 

Formula Seven. Two to two and one-half 
months (feeding every 3 hours). See page 

57. 
30 ounces — 7 bottles, 4J4 ounces in each. 

Water, 6 ounces. 

Barley or oatmeal water, 8 ounces. 

Cream, Z l / 2 ounces. 

Milk, 9 l / 2 ounces. 

Dextri-maltose or milk-sugar, 6 level tea- 
spoonfuls. 

Bi-carbonate of soda, 10 grains dissolved 
in three ounces of cold water (to be 
added last). 



Formula Eight Two and one-half to three 

months. 
3iy 2 ounces — 7 bottles, 4}£ ounces in each. 

Water, 7 ounces. 

Barley or oatmeal water, 8 ounces. 

Cream, Z x / 2 ounces. 

Milk, 10 ounces. 

Dextri-maltose or milk-sugar, 6 l / 2 level 

teaspoonfuls. 
Bi-carbonate of soda, 10 grains dissolved 

in three ounces of cold water (to be 

added last). 



FEEDING OF CHILDREN 17 

After three months, some baby food should 
be given instead of the barley or oatmeal 
water. See page 64. Directions for pre- 
paring the foods will also be found in this 
book. See index. There should be as much 
baby food water, after it is cooked, as there 
was plain and barley water together. 

It is not necessary to use barley or oatmeal 
water when baby food is used. 



Formula Nine. Three to four months. 
35 ounces — 7 bottles, 5 ounces in each. 

Baby food water, 14 ounces. 

Cream, Zy 2 ounces. 

Milk, 15 ounces. 

Dextri-maltose or milk-sugar, 7 level tea- 
spoonfuls. 

Lime water, 2y 2 ounces— or 10 grains of 
bi-carbonate of soda dissolved in 2J4 
ounces of cold water (to be added 
last). 

Use 1 to 3 J/2 level teaspoonfuls of the baby 
food. See directions on page 64. 



18 THE PRACTICAL CARE AND 

Formula Ten. Four to five months. 
38}^ ounces— 7 bottles, Sy 2 ounces in each. 

Baby food water, 14 ounces. 

Cream, Z l / 2 ounces. 

Milk, 18J4 ounces. 

Dextri-maltose or milk-sugar, 6 level tea- 
spoonfuls. 

Lime water, 2 l / 2 ounces— or 7 l / 2 grains of 
bi-carbonate of soda dissolved in 2y 2 
ounces of cold water (to be added 
last). 

Baby food, 5% level teaspoonfuls, yi of a 
teaspoonful to each bottle. 



Formula Eleven. Five to six months. 
42 ounces — 7 bottles, 6 ounces in each. 

Baby food water, 12 ounces. 

Cream, Zy 2 ounces. 

Milk, 24 ounces. 

Dextri-maltose or milk-sugar, 5 level tea- 
spoonfuls. 

Lime water, 2 l / 2 ounces — or 7j4 grains of 
bi-carbonate of soda dissolved in 2)/ 2 
ounces of cold water (to be added 
last). 

Baby food, 7 level teaspoonfuls, (1 tea- 
spoonful to each bottle). 



FEEDING OF CHILDREN ID 

Formula Twelve. Six to seven months. 
42 ounces— 6 bottles, 7 ounces in each. 

Baby food water, 9}i ounces. 

Cream, 3 ounces. 

Milk, 27 ounces. 

Dextri-maltose or milk-sugar, 4 level tea- 
spoonfuls. 

Lime water, 2 T / 2 ounces— or 7^4 grains of 
bi-carbonate of soda dissolved in 2)A 
ounces of cold water (to be added 
last). 

Baby food, 6 level teaspoonfuls (1 tea- 
spoonful to each bottle) . 



After seven months, a baby should be given 
orange juice, broths, etc. See page 72. The 
baby food may be left out gradually after the 
child becomes accustomed to other foods. The 
milk-sugar or dextri-maltose may be grad- 
ually decreased ; also the water and the cream, 
so that if the child is thriving, it may be given 
whole milk by the time it is nine or ten months 
old. 

If cream is not used, an equal amount of 
milk should be given in its place in any of these 
formulas. 



20 THE PRACTICAL CARE AND 

Formula Thirteen, Seven to eight and one- 
half months. 
45 ounces — 6 bottles, 7 l / 2 ounces in each. 

Baby food water, 7y 2 ounces. 

Milk, 35 ounces. 

Dextri-maltose or milk-sugar, 2 level tea- 
spoonfuls. 

Lime water, 2y 2 ounces — or 7y 2 grains of 
bi-carbonate of soda dissolved in 2 l / 2 
ounces of cold water (added last) . 

Baby food, A T / 2 level teaspoonfuls (24 oi a 
teaspoonful to each bottle). 

Formula Fourteen. Eight and one-half to ten 
months. 
48 ounces— 6 bottles, 8 ounces in each. 

Baby food water, 6 l / 2 ounces. 

Milk, 39 ounces. 

Dextri-maltose or milk-sugar, \ l / 2 level 

teaspoonfuls. 
Lime water, 2y 2 ounces — or 7y 2 grains of 
bi-carbonate of soda dissolved in 2V 2 
ounces of cold water (added last). 
If baby food is being used, take 24 of a tea- 
spoonful to each bottle. 

If whole milk is being used, the dextri- 
maltose or milk-sugar will not be needed, and 
milk should be added to take the place of the 
baby food water. 



FEEDING OF CHILDREN 21 

FORMULAS FOR COMBINATION 

FEEDING. 

Full directions for the preparation of these 
formulas will be found on pages 1 to 5. 

Directions for dividing the bi-carbonate of 
soda powders will be found on page 47. 

Formula One. First week (feeding every 2 l / 2 
hours). See page 57. 
4 ounces — 4 bottles, 1 ounce in each. 

Water, 2J4 ounces. 

Cream, y 2 ounce. 

Dextri-maltose or milk-sugar, 1 level tea- 
spoonful. 

Bi-carbonate of soda, 5 grains dissolved 
in 1 ounce of cold water (to be added 
last). 

Formula Two. Second week. 

6 ounces — 4 bottles, \ l / 2 ounces in each. 

Water, 4 ounces. 

Cream, 1 ounce. 

Dextri-maltose or milk-sugar, \ l / 2 level 

teaspoonfuls. 
Bi-carbonate of soda, 5 grains dissolved in 

1 ounce of cold water (to be added 

last). 



2a THE PRACTICAL CARE AND 

Formula Three. Third week, 

8 ounces — 4 bottles, 2 ounces in each. 

Water, Ay 2 ounces. 

Cream, 2 ounces. 

Dextri-maltose or milk-sugar, 2^4 level 

teaspoonfuls. 
Bi-carbonate of soda, 5 grains dissolved in 

V/ 2 ounces of cold water (to be added 

last). 



Formula Four. Fourth and fifth weeks. 
12 ounces— 4 bottles, 3 ounces in each. 

Water, 4y ounces. 

Barley or oatmeal water, 2 ounces. 

Cream, 2 ounces. 

Milk, 2 ounces. 

Dextri-maltose or milk-sugar, 2y 2 level 

teaspoonfuls. 
Bi-carbonate of soda, 5 grains dissolved in 

\y 2 ounces of cold water (to be added 

last). 



FEEDING OF CHILDREN t* 

Formula Five. Sixth week. 

13 ounces— 4 bottles, 3% ounces in each. 

Water, A l / 2 ounces. 

Barley or oatmeal water, 2 ounces. 

Cream, 2 ounces. 

Milk, 3 ounces. 

Dextri-maltose or milk-sugar, 3 level tea- 
spoonfuls. 

Bi-carbonate of soda, 5 grains dissolved in 
1^2 ounces of cold water (to be added 
last). 



Formula Six. Six weeks to two months. 
14 ounces — 4 bottles, Z 1 /* ounces in each. 

Water, 2 l / 2 ounces. 

Barley or oatmeal water, 4 ounces. 

Cream, 2 ounces. 

Milk, 4 ounces. 

Dextri-maltose or milk-sugar, 3 level tea- 
spoonfuls. 

Bi-carbonate of soda, S grains dissolved in 
\y 2 ounces of cold water (to be added 
last). 



24 THE PRACTICAL CARE AND 

Formula Seven. Two to two and one-half 
months (feeding every 3 hours). See 
page 57. 
17 ounces — 4 bottles, 434 ounces in each. 

Water, 4 ounces. 

Barley or oatmeal water, 4 ounces. 

Cream, 2 ounces. 

Milk, Sy 2 ounces. 

Dextri-maltose or milk-sugar, 3J4 level 

teaspoonfuls. 
Bi-carbonate of soda, 5 grains dissolved in 

\y 2 ounces of cold water (to be added 

last). 



Formula Eight. Two and one-half to three 
months. 
18 ounces — 4 bottles, 4}4 ounces in each. 

Water, Ay 2 ounces. 

Barley or oatmeal water, 4 ounces. 

Cream, 2 ounces. 

Milk, 6 ounces. 

Dextri-maltose or milk-sugar, Z l / 2 level 

teaspoonfuls. 
Bi-carbonate of soda, 5 grains dissolved in 

\y 2 ounces of cold water (to be added 

last). 



FEEDING OF CHILDREN 15 

After three months, some baby food should 
be given instead of the barley or oatmeal water. 
See page 66. Directions for preparing the 
foods will also be found in this book. See in- 
dex. There should be as much baby food 
water, after it is cooked, as there was plain 
and barley water together. 

It is not necessary to use barley or oatmeal 
water when baby food is used. 



Formula Nine. Three to four months. 
20 ounces — 4 bottles, 5 ounces in each. 

Baby food water, 2>y 2 ounces. 

Cream, 2 ounces. 

Milk, 8 ounces. 

Dextri-maltose or milk-sugar, Z l / 2 level 

teaspoonfuls. 
Lime water, \ l / 2 ounces — or 5 grains of 

bi-carbonate of soda dissolved in V/ 2 

ounces of cold water (to be added 

last). 

Use from y 2 to 2 level teaspoonfuls of the 
baby food for the four bottles. See directions 
on page 66. 



25 THE PRACTICAL CARE AND 

Formula Ten. Four to five months. 

22 ounces — 4 bottles, 5^ ounces in each. 

Baby food water, 8y 2 ounces. 

Cream, 2 ounces. 

Milk, 10 ounces. 

Dextri-maltose or milk-sugar, Z l / 2 level 

teaspoonfuls. 
Lime water, \y 2 ounces — or 5 grains of 

bi-carbonate of soda dissolved in V/z 

ounces of cold water (to be added 

last). 
Use from 2 to 4 level teaspoonfuls of the 
baby food for the four bottles. 



Formula Eleven. Five to six months. 
24 ounces— 4 bottles, 6 ounces in each. 

Baby food water, 6y 2 ounces. 

Cream, 2 ounces. 

Milk, 14 ounces. 

Dextri-maltose or milk-sugar, 3 level tea- 
spoonfuls. 

Lime water, \ l / 2 ounces — or 5 grains of 
bi-carbonate of soda dissolved in \y 2 
ounces of cold water (to be added 
last). 
1 teaspoonful of baby food to each bottle. 



FEEDING OF CHILDREN 27 

Formula Twelve. Six to seven months. 
28 ounces — 4 bottles, 7 ounces in each. 

Baby food water, 6 l / 2 ounces. 

Cream, 2 ounces. 

Milk, 18 ounces. 

Dextri-maltose or milk-sugar, 2 level tea- 
spoonfuls. 

Lime water, \ l / 2 ounces — or 5 grains of 
bi-carbonate of soda dissolved in \ l /t 
ounces of cold water (to be added 
last). 
1 teaspoonful of baby food for each bottle. 



After seven months a baby should be given 
orange juice, broths, etc. See page 72. The 
baby food may be left out gradually after the 
child becomes accustomed to other foods; the 
milk-sugar or dextri-maltose may be gradually 
decreased, also the water and cream. If the 
child is thriving, whole milk may be given by 
the time it is nine or ten months old. 

If cream is not used, an equal amount of 
milk may be given in its place in any of these 
formulas. 



28 THE PRACTICAL CARE AND 

Formula Thirteen. Seven to eight and one- 
half months. 
30 ounces — 4 bottles, 7y 2 ounces in each. 

Baby food water, Ay 2 ounces. 

Milk, 24 ounces. 

Dextri-maltose or milk-sugar, 1 level tea- 
spoonful. 

Lime water, \y 2 ounces — or 5 grains of 
bi-carbonate of soda dissolved in 1J4 
ounces of cold water (added last). 

Baby food, 3 level teaspoonfuls (54 of a 
teaspoonful to each bottle). 

Formula Fourteen. Eight and one-half to ten 
months. 
32 ounces — 4 bottles, 8 ounces in each. 

Baby food water, Ay 2 ounces. 
Milk, 26 ounces. 

Dextri-maltose or milk-sugar, 1 level tea- 
spoonful. 
Lime water, \y 2 ounces— or 5 grains of 
bi-carbonate of soda dissolved in \ l / 2 
ounces of cold water (added last). 
If baby food is being used, take ^4 of a tea- 
spoonful to each bottle. 

If whole milk is being used, the dextri- 
maltose or milk-sugar will not be needed, and 
milk should be added to take the place of the 
baby food water. 



FEEDING OF CHILDREN 29 

FORMULAS FOR COMBINATION 
FEEDING. 

Full directions for the preparation of these 
formulas will be found on pages 1 to 5. 

Directions for dividing the bi-carbonate of 
soda powders will be found on page 47. 



Formula One. First week (feeding every 2JS4 
hours). See page 57. 
2 ounces — 2 bottles, 1 ounce in each. 

Water, 1^4 ounces. 

Cream, % ounce. 

Dextri-maltose or milk-sugar, l / 2 a level 

teaspoonful. 
Bi-carbonate of soda, 2*4 grains dissolved 

in y 2 an ounce of cold water (to be 

added last). 



Formula Two. Second week. 

3 ounces — 2 bottles, l l / 2 ounces in each. 

Water, 2 ounces. 

Cream, y 2 ounce. 

Dextri-maltose or milk-sugar, 1 level tea- 
spoonful. 

Bi-carbonate of soda, 2y 2 grains dissolved 
in y 2 an ounce of cold water (to be 
added last). 



SO THE PRACTICAL CARE AND 

Formula Three. Third week. 

4 ounces — 2 bottles, 2 ounces in each. 

Water, 2 l / 2 ounces. 

Cream, 1 ounce. 

Dextri-maltose or milk-sugar, 1% level 

teaspoonfuls. 
Bi-carbonate of soda, 2y 2 grains dissolved 

in l / 2 an ounce of cold water (to be 

added last). 



Formula Four. Fourth and fifth weeks, 
6 ounces — 2 bottles, 3 ounces in each. 

Water, 2 l / 2 ounces. 

Barley or oatmeal water, 1 ounce. 

Cream, 1 ounce. 

Milk, 1 ounce. 

Dextri-maltose or milk-sugar, l l / 2 level 

teaspoonfuls. 
Bi-carbonate of soda, 2y 2 grains dissolved 

in y 2 an ounce of cold water (to be 

added last). 



FEEDING OF CHILDREN 31 

Formula Five. Sixth week. 
6 J /2 ounces — 2 bottles, Z% ounces in each. 

Water, 2 l / 2 ounces. 

Barley water, 1 ounce. 

Cream, 1 ounce. 

Milk, \y 2 ounces. 

Dextri-maltose or milk-sugar, \ l / 2 level 

teaspoonfuls. 
Bi-carbonate of soda, 2y 2 grains dissolved 

in y 2 an ounce of cold water (to be 

added last). 



Formula Six. Six weeks to two months. 
7 ounces — 2 bottles, Zy 2 ounces in each. 

Water, \ l / 2 ounces. 

Barley or oatmeal water, 2 ounces. 

Cream, 1 ounce. 

Milk, 2 ounces. 

Dextri-maltose or milk-sugar, lj£ level 

teaspoonfuls. 
Bi-carbonate of soda, 2 l / 2 grains dissolved 

in y 2 an ounce of cold water (to be 

added last). 



32 THE PRACTICAL CARE AND 

Formula Seven. Two to two and one-half 
months (feeding every 3 hours). See 
page 57. 
S>y 2 ounces — 2 bottles, 4J4 ounces in each. 

Water, 2 ounces. 

Barley or oatmeal water, 2 ounces. 

Cream, 1 ounce. 

Milk, 3 ounces. 

Dextri-maltose or milk-sugar, V/z level 

teaspoonfuls. 
Bi-carbonate of soda, 2y 2 grains dissolved 

in y 2 an ounce of cold water (to be 

added last). 



Formula Eight Two and one-half to three 
months. 
9 ounces — 2 bottles, Ay 2 ounces in each. 

Water, 2y 2 ounces. 

Barley or oatmeal water, 2 ounces. 

Cream, 1 ounce. 

Milk, 3 ounces. 

Dextri-maltose or milk-sugar, 1^4 level 

teaspoonfuls. 
Bi-carbonate of soda, 2y 2 grains dissolved 

in y 2 an ounce of cold water (to be 

added last). 



FEEDING OF CHILDREN 33 

After three months, some baby food should 
be given instead of the barley or oatmeal 
water. See page 68. Directions for prepar- 
ing the foods will also be found in this book. 
See index. There should be as much baby food 
water, after it is cooked, as there was plain and 
barley water together. 

It is not necessary to use barley or oatmeal 
water when baby food is used. 



Formula Nine. Three to four months. 
10 ounces — 2 bottles, 5 ounces in each. 

Baby food water, 4^4 ounces. 

Cream, 1 ounce. 

Milk, 4 ounces. 

Dextri-maltose or milk-sugar, 1^4 level 

teaspoonfuls. 
Lime water, J4 of an ounce — or 2 l / 2 grains 

of bi-carbonate of soda dissolved in 

J4 of an ounce of cold water (to be 

added last). 

Use J4 to 1 level teaspoonful of baby food 
for the two bottles. See directions on page 68. 



34 THE PRACTICAL CARE AND 

Formula Ten. Four to five months. 

11 ounces — 2 bottles, 5y 2 ounces in each. 

Baby food water, 4% ounces. 

Cream, 1 ounce. 

Milk, 5 ounces. 

Dextri-maltose or milk-sugar, l}£ level 

teaspoonfuls. 
Lime water, £4 of an ounce — or 2 l / 2 grains 

of bi-carbonate of soda dissolved in 

24 of an ounce of cold water (to be 

added last). 
Use from 1 to \y 2 level teaspoonfuls of the 
baby food for the two bottles. 

Formula Eleven. Five to six months. 

12 ounces — 2 bottles, 6 ounces in each. 

Baby food water, 3% ounces. 

Cream, 1 ounce. 

Milk, 7 ounces. 

Dextri-maltose or milk-sugar, \y 2 level 

teaspoonfuls. 
Lime water, 34 of an ounce — or 2y grains 

of bi-carbonate of soda dissolved in Y\ 

of an ounce of cold water (to be added 

last). 
1 teaspoonful of baby food for each bottle. 



FEEDING OF CHILDREN S5 

Formula Twelve, Six to seven months. 
14 ounces — 2 bottles, 7 ounces in each. 

Baby food water, 2% ounces. 

Cream, 1 ounce. 

Milk, 9 ounces. 

Dextri-maltose or milk-sugar, 1 level tea- 
spoonful. 

Lime water, }% of an ounce — or 2y 2 grains 
of bi-carbonate of soda dissolved in 
}i of an ounce of cold water (to be 
added last). 



After seven months a baby should be given 
orange juice, broths, etc. See page 72. The 
baby food may be left out gradually after the 
child becomes accustomed to other foods. The 
milk-sugar or dextri-maltose may be gradually 
decreased; also the water and cream. If the 
child is thriving, whole milk may be given by 
the time it is nine or ten months old. 

If cream is not used, an equal amount of 
milk may be taken in its place in any of these 
formulas. 



*e THE PRACTICAL CARE AND 

Formula Thirteen. Seven to eight and one- 
half months. 
15 ounces — 2 bottles, 7 l / 2 ounces in each. 

Baby food water, 2% ounces. 

Milk, 12 ounces. 

Dextri-maltose or milk-sugar, ]/ 2 a level 
teaspoonful. 

Lime water, Y\ of an ounce — or 2y 2 grains 
of bi-carbonate of soda dissolved in }i 
of an ounce of cold water (added last). 

Baby food, 1 teaspoonful to each bottle. 



Formula Fourteen. Eight and one-half to ten 
months. 
16 ounces — 2 bottles, 8 ounces in each. 

Baby food water, 2% ounces. 

Milk, 13 ounces. 

Dextri-maltose or milk-sugar, y 2 a level 

teaspoonful. 
Lime water, Y of an ounce — or 2y 2 grains 
of bi-carbonate of soda dissolved in 24 
of an ounce of cold water (added last). 
If whole milk is being used, the dextri- 
maltose or milk-sugar will not be needed, and 
milk should be added to take the place of the 
baby food water. 

If baby food is being used, take Y of a tea- 
spoonful to each bottle. 



FEEDING OF CHILDREN 37 

FORMULAS FOR COMBINATION 
FEEDING. 

Full directions for the preparation of these 
formulas will be found on pages 1 to 5. 

Directions for dividing the bi-carbonate of 
soda powders will be found on page 47. 

Formula One. First week (feeding every 2 l /> 
hours). See page 57. 

1 ounce — 1 bottle. 

Water, 5 teaspoonfuls. 

Cream, 1 teaspoonful. 

Dextri-maltose or milk-sugar, J4 level tea- 
spoonful. 

Bi-carbonate of soda, 1J4 grains dissolved 
in two teaspoonfuls of cold water (to 
be added last). 

Formula Two. Second week. 

\y 2 ounces — 1 bottle. 

Water, 1 ounce. 

Cream, 2 teaspoonfuls. 

Dextri-maltose or milk-sugar, ]/ 2 a level 

teaspoonful. 
Bi-carbonate of soda, 1% grains dissolved 

in 2 teaspoonfuls of cold water (to be 

added last). 



38 THE PRACTICAL CARE AND 

Formula Three. Third week. 

2 ounces — 1 bottle. 

Water, \% ounces. 

Cream, ]/ 2 an ounce. 

Dextri-maltose or milk-sugar, T / 2 a level 

teaspoonful. 
Bi-carbonate of soda, 1% grains dissolved 

in 2 teaspoonfuls of cold water (to be 

added last). 



Formula Four. Fourth and fifth weeks. 
3 ounces — 1 bottle. 

Water, 1% ounces. 

Barley or oatmeal water, x / 2 an ounce. 

Cream, y 2 an ounce. 

Milk, ]/ 2 an ounce. 

Dextri-maltose or milk-sugar, }i of a level 

teaspoonful. 
Bi-carbonate of soda, 1% grains dissolved 

in J4 of an ounce of cold water (to be 

added last). 



FEEDING OF CHILDREN S* 

Formula Five. Sixth week. 

Z% ounces — 1 bottle- 
Water, 1% ounces. 

Barley or oatmeal water, l /z an ounce. 
Cream, x / 2 an ounce. 
Milk, 24 °f an ounce. 
Dextri-maltose or milk-sugar, J4 of a level 

teaspoonful. 
Bi-carbonate of soda, 1% grains dissolved 
in J4 of an ounce of cold water (to be 
added last). 



Formula Six. Six weeks to two months. 
Zy 2 ounces — 1 bottle. 

Water, 24 of an ounce. 

Barley or oatmeal water, 1 ounce. 

Cream, y 2 an ounce. 

Milk, 1 ounce. 

Dextri-maltose or milk-sugar, }i of a level 

teaspoonful. 
Bi-carbonate of soda, \% grains dissolved 

in y* of an ounce of cold water (to be 

added last). 



40 THE PRACTICAL CARE AND 

Formula Seven. Two to two and one-half 
months (feeding every 3 hours). See 
page 57. 

4% ounces — 1 bottle. 

Water, 1 ounce. 

Barley or oatmeal water, 1 ounce. 

Cream, y 2 an ounce. 

Milk, \y 2 ounces. 

Dextri-maltose or milk-sugar, £4 of a level 

teaspoonful. 
Bi-carbonate of soda, 1% grains dissolved 

in J4 of an ounce of cold water (to be 

added last). 



Formula Eight. Two and one-half to three 
months. 

A l / 2 ounces — 1 bottle. 

Water, 1% ounces. 

Barley or oatmeal water, 1 ounce. 

Cream, y 2 an ounce. 

Milk, \y 2 ounces. 

Dextri-maltose or milk-sugar, 1 level tea- 
spoonful. 

Bi-carbonate of soda, 1% grains dissolved 
in % of an ounce of cold water (to be 
added last). 



FEEDING OF CHILDREN 41 

After three months, some baby food should 
be given instead of the barley or oatmeal water. 
See page 68. Directions for preparing the 
foods will also be found in this book. See in- 
dex. There should be as much baby food 
water, after it is cooked, as there was plain 
and barley water together. 

It is not necessary to use barley or oatmeal 
water when baby food is used. 



Formula Nine, Three to four months. 
5 ounces — 1 bottle. 

Baby food water, 2 l / 2 ounces. 

Cream, J4 an ounce. 

Milk, 1% ounces. 

Dextri-maltose or milk-sugar, 1 level tea- 
spoonful. 

Lime water, % of an ounce — or 1% grains 

of bi-carbonate of soda dissolved in 

% of an ounce of cold water (to be 

added last). 

Use % to y 2 a teaspoonful of the baby food. 

To commence using baby food for one bottle 
at the age of three months, take the directions 
for two bottles, combination feeding, page 68, 
and use just half the amount of food called for 
for two bottles. 



42 THE PRACTICAL CARE AND 

Formula Tert Four to five months. 
$y 2 ounces — 1 bottle. 

Baby food water, 2% ounces. 

Cream, l / 2 an ounce. 

Milk, 2 l / 2 ounces. 

Dextri-maltose or milk-sugar, 1 level tea- 
spoonful. 

Lime water, % of an ounce — or 1 % grains 
of bi-carbonate of soda dissolved in 
54 ounce of cold water (to be added 
last). 
Use y 2 to 1 teaspoonful of the baby food. 



Formula Eleven. Five to six months. 
6 ounces — 1 bottle. 

Baby food water, l}% ounces. 

Cream, y 2 an ounce. 

Milk, Zy 2 ounces. 

Dextri-maltose or milk-sugar, J4 of a level 

teaspoonful. 
Lime water, J4 °f an ounce — or \% grains 

of bi-carbonate of soda dissolved in 

34 of an ounce of cold water (to be 

added last). 
Use 1 teaspoonful of the baby food. 



FEEDING OF CHILDREN 43 

Formula Twelve. Six to seven months. 
7 ounces— 1 bottle. 

Baby food water, 1J4 ounces. 

Cream, J4 an ounce. 

Milk, A l / 2 ounces. 

Dextri-maltose or milk-sugar, l / 2 a level 

teaspoonful. 
Lime water, J4 of an ounce — or \% grains 

of bi-carbonate of soda dissolved in J4 

of an ounce of cold water (to be added 

last). 

Use 1 level teaspoonful of the baby food. 



After seven months, a baby should be given 
orange juice, broths, etc. See page 72. The 
baby food may be left out gradually after the 
child becomes accustomed to other foods. The 
milk-sugar or dextri-maltose may be gradually 
decreased ; also the water and cream. If the 
child is thriving, whole milk may be given by 
the time it is nine or ten months old. 

If cream is not used, an equal amount of 
milk may be taken in its place in any of these 
formulas. 



44 THE PRACTICAL CARE AND 

Formula Thirteen. Seven to eight and one- 
half months. 

7 l / 2 ounces — 1 bottle. 

Baby food water, 1% ounces. 

Milk, 6 ounces. 

Dextri-maltose or milk-sugar, ^ of a level 
teaspoonful. 

Lime water, % of an ounce— or 1% grains 
of bi-carbonate of soda dissolved in Y\ 
of an ounce of cold water (added last). 
Use }i of a teaspoonful of baby food. 

Formula Fourteen. Eight and one-half to ten 
months. 

8 ounces — 1 bottle. 

Baby food water, 1 % ounces. 

Milk, 6 J / 2 ounces. 

Dextri-maltose or milk-sugar, 34 of a level 
teaspoonful. 

Lime water, % of an ounce — or 1^4 grains 
of bi-carbonate of soda dissolved in % 
of an ounce of cold water (added last). 

If baby food is being used, take }i of a tea- 
spoonful. 

If whole milk is being used, the dextri- 
maltose or milk-sugar will not be needed, and 
milk should be added to take the place of the 
baby food water. 



FEEDING OF CHILDREN 45 

SPECIAL FORMULAS. 

Whey formulas for babies who are delicate, 
undernourished, or who do not thrive on the 
diluted cows' milk — or very young babies who 
have to be raised entirely on the bottle : 

Make the whey according to directions on 
page 104. Do not sweeten. Put a large funnel 
into a bottle or mason jar; spread a large 
piece of cheesecloth over the funnel, and pour 
the milk curds onto the cheesecloth. The 
watery-looking fluid is the whey. As soon as 
you have enough for 24 hours — half or one 
ounce for each bottle, according to age — cork 
and put on ice until needed. 

Take any formula in this book, for the num- 
ber of bottles needed. Prepare just as directed, 
leaving out some of the water. 

For instance: Take formula 1, page 13, for 
entire feeding. Instead of taking Ay 2 ounces 
of water, as formula calls for, take 

Water, l / 2 an ounce. 
Cream, V/ 2 ounces. 

Dextri-maltose or milk-sugar, 2 level tea- 
spoonfuls. 
Bi-carbonate of soda, 10 grains dissolved 
in 2 ounces of cold water. 
Put half an ounce of this mixture into each 
of the eight bottles ; cork, and put on ice. Add 



46 THE PRACTICAL CARE AND 

half an ounce of the whey to each bottle just 
before feeding. 

Do not mix the whey with the milk until you 
are ready to warm it and feed it to the baby. 
Half an ounce of whey is enough for each 
bottle during the first month; after that, use 
one ounce of whey to each bottle, leaving out 
some of the water. 

For instance : Take formula 4, page 14, for 
entire feeding. Instead of using eight ounces 
of water, as formula calls for, do not use any 
water with the exception of the three ounces, 
to dissolve the soda. Take 

Barley or oatmeal water, 4 ounces. 
Cream, 3 ounces. 
Milk, 6 ounces. 

Dextri-maltose or milk-sugar, 5 level tea- 
spoonfuls. 
Bi-carbonate of soda, 10 grains dissolved 
in 3 ounces of cold water. 
Put two ounces of this mixture into each 
of the eight bottles ; cork, and put on ice. Add 
one ounce of the whey to each bottle just be- 
fore feeding. 

Do not mix the whey with the milk until you 
are ready to warm it and feed it to the baby. 

The formulas in this book are arranged in 
four groups, to aid in the preparation of vari- 
ous numbers of bottles (the formulas are the 
same). 



FEEDING OF CHILDREN 47 

For instance: 
Entire feeding, 6 to 8 bottles, according to 

age. 
Combination feeding, 4 bottles, according 

to age. 
Combination feeding, 2 bottles, according 

to age. 
Combination feeding, 1 bottle, according 
to age. 
Take any formula in this book, leave out 
as much water as you are going to use of the 
whey, and use exactly as directed. 



HOW TO PREPARE BI-CARBONATE OP 
SODA POWDERS. 

In preparing the soda powders for use, get 
them from a drug store in one dram (60 grain) 
powders. If you need ten grains, divide the 
60 grains into six equal powders ; if five grains 
are needed, divide the 60 grains into twelve 
equal powders; or, if Z T / 2 grains are needed, 
divide 60 grains into 24 equal powders. Any 
druggist will put these powders up in 2*^, 5 
or 10-grain powders, but it is much more ex- 
pensive. Mark on box exactly what they are, 
and how much each powder contains. 



48 THE PRACTICAL CARE AND 



REDUCING THE FOOD IN EXTREMELY 
HOT WEATHER. 

Some children have poor appetites during 
extremely hot weather, and it is not wise, 
under these conditions, to force them to eat. 
It would be better to put them on a light diet 
for a few days. When the weather becomes 
cooler the normal appetite will return. 

In regard to older children, use very little 
meat — depend more on fruit and vegetables, 
and plenty of good, pure water. 

If the appetite of an infant is poor, take 
away the cream, or use half the amount of 
milk, putting water in place of the other half. 

When the weather moderates, use the regu- 
lar formula again. 

If it is time to increase the strength of the 
food, wait a few days before doing so. 



FEEDING OF CHILDREN 49 

ABOUT NURSING BABIES. 

It is very unwise to nurse a baby entirely — 
it is much better to commence at two weeks, 
giving one bottle each day, and whenever it 
becomes necessary, two or more may be given. 

Babies, who are nursed entirely, often have 
a large number of movements, and they can be 
easily controlled by giving them one or two 
bottles every day, putting all barley water in 
with the cream, or cream and milk — according 
to the age of the child. 

After this, the number of bottles given may 
be regulated according to the child's gain. If 
not gaining (or if losing in weight) more bot- 
tles should be given at once. 

Sometimes it becomes necessary to nurse 
a baby only three times a day — morning, 
noon and night — and all the other feedings 
should be from the bottle. It is a great mis- 
take for anyone to think that a baby cannot 
be nursed and given the bottle alternately, as 
in my experience, I have found these "combi- 
nation" babies much healthier and better satis- 
fied than those who are nursed entirely. 



5a THE PRACTICAL CARE AND 

This method is a safeguard in this way: 
Should it become necessary to wean the baby 
suddenly, it would simply mean preparing 
more bottles from the same formula that it 
has been taking with the nursings. 

In commencing to give the bottle to a baby 
who has been nursed entirely up to that time, 
the proportion of cows' milk would have to be 
much less than a baby the same age would 
take, who has had a bottle from the beginning 
— say half-strength to begin with, adding 
enough water or baby food water to make the 
right amount in the bottle according to the 
age of the child. Keep it on that formula for a 
week, then gradually increase according to 
directions on next page, until on the regular 
formula (as strong as a "bottle baby" the same 
age would take) ; or begin with half an ounce 
of cream to each bottle, adding enough water 
or baby food water to make the required 
amount, according to the age of the child, 
and keep it on that for a week, then gradually 
increase, according to directions on next page, 
until on the regular formula. 



FEEDING OP CHILDREN §l 



MILK— TO INCREASE QUALITY WITH- 
OUT INCREASING QUANTITY. 

To increase the quality of the food, when a 
change is required, add one-half ounce of milk 
to the entire amount for twenty-four hours. 
Next day take away one-half ounce of water. 
The third day add one-half ounce of milk, and 
so on, alternating each day until you have the 
desired proportions. This is for entire feeding. 
For four bottles, make the change every second 
day ; for one or two bottles, every fourth day. 

MILK— TO INCREASE QUALITY AND 
QUANTITY. 

If you are going to increase the quality and 
the quantity at the same time you can do so 
by adding one-half ounce of milk each day to 
the entire amount for twenty-four hours (with- 
out decreasing the water) until you have the 
desired proportions. This is for entire feeding. 
For four bottles, make the change every second 
day. For one or two bottles, every fourth day. 



52 THE PRACTICAL CARE AND 



DRINKING WATER. 

A child under one month should take two 
ounces of water daily. From one to three 
months, three ounces daily; three to six 
months, four ounces ; six to eight months, five 
ounces; eight to twelve months, seven or 
eight ounces. After one year they will take as 
much as they want of their own accord. 
The water should always be previously boiled, 
and, if necessary, filtered. It should be warmed 
during the first year; after that it may be 
given cold. 

Give the water, 1 or V/ 2 ounces at a time, 
between feedings. It is best to have a regular 
time, then it will not be forgotten. 

One-fourth teaspoonful of granulated sugar 
may be added to each eight ounces of drinking 
water if you have any difficulty in getting the 
child to take it plain. 

Be sure the water used, both for food and 
drinking purposes is absolutely pure and clean. 

Do not, under any circumstances, use water 
out of the hot-water faucet for food or drinking 
purposes. 



FEEDING OF CHILDREN 



WHAT TO DO IN CASE THE MILK 
BECOMES SOUR. 

Always keep a bottle of Horlick's malted 
milk in the house in case the milk in the bottle 
turns sour in the night. This sometimes hap- 
pens with the very best of care, and causes a 
great deal of trouble. 

One bottle may be given of malted milk to 
tide over the difficulty until the regular food 
can be prepared. If kept in a cool, dry place, 
malted milk will keep a long time. 

Directions will be found on the bottle, to 
prepare the food for_children of various ages. 



54 THE PRACTICAL CARE AND 






REGULARITY OF FEEDING. 

An infant should always be fed at exactly 
the same hour every day, whether awake or 
asleep. Some children will eat while in a 
sound sleep; if not, they must be awakened. 
If this is done for a few times they will soon 
form the habit of being ready to eat at the 
right time. Never disturb a child at night. If 
it wants to eat it will let you know. 

THE BEST NURSING BOTTLES AND 
NIPPLES. 

The best kind of bottles to use are the round 
ones, called sterilizing bottles. They have each 
ounce marked on the glass, and hold eight 
ounces. 

Black rubber nipples are the best. There are 
a number of good ones to be had, Mizpah, 
Anti-colic, etc. 



FEEDING OF CHILDREN 5* 

HOW TO TAKE CARE OF BOTTLES. 

As soon as the baby has finished with the 
bottle, rinse it and fill with clean water, and lay 
aside until you are ready to clean thoroughly ; 
then empty the water and put one teaspoonful 
of carbonate of soda into one bottle, fill with 
water, and wash inside with a bottle brush, 
being sure to touch every spot. Pour the soda 
water into the next bottle, and so on, until they 
are all cleaned. Next rinse each one with clean 
water, inside and out. 

Fill each bottle full of water. Get a large 
covered pan of white enamel or agate, with 
handles attached on both sides S l / 2 inches high 
and 10^2 inches across, to boil them in. Stand 
the bottles in the pan, and then fill it with 
water until they are covered. This pan will 
hold 16 bottles. 

Put on the stove, cover with lid, and after it 
comes to a boil, let it boil for five minutes. 
Allow the bottles to stand in the boiling water 
for ten minutes, then empty each one, holding 
them with a clean towel (do not touch them 
with the hands). Dry the pan, put the bottles 
into it, and leave covered until ready to prepare 
food. Keep them covered, and take them out 
as they are needed. 

If you are preparing only a few bottles at 
a time, it will be necessary to boil them only 



56 THE PRACTICAL CARE AND 

every second day ; keeping the ones that have 
been used full of water until ready to boil them. 

HOW TO STERILIZE RUBBER CORKS 
AND NIPPLES. 

As soon as the baby has finished with the 
bottle, take the rubber cork and nipple, rinse 
thoroughly, and put in a cup or glass without 
water until you have enough to sterilize. 
When ready to sterilize put them in a pan, to 
which a teaspoonful of carbonate of soda has 
been added; cover with water. Boil for one 
minute. Rinse thoroughly and put down again, 
covered with clean, cold water; boil one min- 
ute longer. Pour off the water, put in a clean, 
dry glass, with a cover that fits close enough to 
keep out the dust, but not close enough to be 
air-tight. Rubber treated in this way will last 
twice as long as if kept in water. Sterilized 
absorbent cotton may also be used instead of 
the rubber corks, but unless you know exactly 
how to use it there is danger of getting parti- 
cles of it into the food, so the rubber corks are 
really safer. New nipples should be boiled five 
minutes in the soda water. 



FEEDING OF CHILDREN 57 

FEEDING HOURS. 

A child under two months should have 
eight feedings in twenty-four hours: 
7 :00 or 7 :30 a. m. 
9 :30 or 10 :00 a. m. 
12 :00 noon. 
2 :30 p. m. 
5 :00 p. m. 
7:15 p. m. 
9:45 p. m. 
And once at night. 

From two to six months, seven feedings : 

7 :00 a. m. 
10 :00 a. m. 

1:00 p.m. 

4:00 p.m. 

7 :00 p. m. 

9 :45 p. m. 
And once at night. 

After six months a child should not be fed 
at night, but the day feedings, six in number, 
should be the same: 
7 :00 a. m. 
10 :00 a. m. 
1:00 p.m. 
4:00 p.m. 
7 :00 p. m. 
9 :45 p. m. 



58 THE PRACTICAL CARE AND 

If the baby awakens at 6:30 a. m., it may 
have its bottle at that time, making the feedings 
come at different hours all day, for instance : 

A child under two months should have 
,eight feedings in twenty-four hours: 

6 :30 a. m. 

9 :00 a. m. 
11 :30 a. m. 

2 :00 p. m. 

4:30 p.m. 

7 :00 p. m. 

9 :30 p. m. 

And once at night. 
From two to six months, seven feedings : 

6:30 a. m. 

9:30 a. m. 

12 :30 p. m. 

3:30 p. m. 

6:30 p. m. 

9:30 p. m. 

And once at night. 
After six months a child should not be fed 
at night, but the day feedings, six in number, 
should be the same : 

6 :30 a. m. 

9 :30 a. m. 
12 :30 p. m. 

3 :30 p. m. 

6 :30 p. m. 

9 :30 p. m* 



FEEDING OF CHILDREN 59 

If at the age of six months, a child awakens 
at 4 a. rn., and seems very hungry, it may be 
fed. In that case it will have to be given 
seven bottles, six ounces in each, instead of six 
bottles, seven ounces in each, but if it can be 
made to go to sleep again without feeding, it 
would be better. This refers to a normal child 
— not to one who has had a set-back of any 
kind. 

WHY FOODS SHOULD BE CHANGED 
GRADUALLY. 

Infants' food should be changed gradually, 
and a small amount only given until the child 
becomes accustomed to it. Sometimes a new 
food will cause indigestion and distress for 
several days. The common symptoms are 
vomiting, loose or green movements, bloating, 
accompanied with pain, but even these symp- 
toms will subside after a fair trial, and food 
agree that at first seemed to cause trouble. 

This refers to an entire change in the food 
and not to an increase in the quality of the 
food you have been using. 

FOODS WHEN FRESH MILK CANNOT 
BE TAKEN. 

Condensed milk. 

Horlick's malted milk. 

Nestle's food. 

This is only for a limited time. 



CO THE PRACTICAL CARE AND 

BOTTLE FEEDING. 

The amount each bottle should contain at 

different ages. 

First week — 1 ounce. 

Second week- — V/ 2 to 2 ounces. 

Third week — 2 to 2 l / 2 ounces. 

Fourth and fifth weeks — 3 ounces. 

Sixth week — 3J4 ounces. 

6 weeks to 2 months — Z l / 2 ounces. 

2 to 2 l / 2 months — 4% ounces. 
2y 2 to 3 months — \y 2 ounces. 

3 to 4 months — 5 ounces. 

4 to 5 months — 5>4 ounces. 

5 to 6 months — 6 ounces. 

6 to 7 months — 7 ounces. 

7 to 8y> months — 7y 2 ounces. 
%y 2 to 10 months — 8 ounces. ■* 



Never give a child more than eight ounces 
at one time. It should always take from 15 to 
20 minutes to drink eight ounces of milk — a 
smaller quantity, less time in proportion. 

Drinking milk quickly is very dangerous for 
either a child or an adult, as the stomach is 
not prepared for it, and large curds form, some- 
times causing convulsions. 



FEEDING OF CHILDREN 61 

THE CORRECT WAY TO GIVE THE 
BOTTLE. 

An infant should be held in the arms in a 
comfortable position while taking the bottle. 
If this is impossible, it should lie on its side — 
never on its back, as it would be liable to 
choke. 



HOW TO HEAT THE BOTTLE. 

To heat the bottle, place it in a quart 
measure full of cold water; put on the fire 
until the water in the measure is hot enough 
to heat the milk in the bottle to about 100 
degrees (it can be tested without a thermome- 
ter by dropping a little on the back of the 
hand). The bottle should be thoroughly 
shaken, the nipple drawn over, and the bottle 
covered with a flannel bag to keep the milk 
warm while the child is taking it. 

Another good way to heat a bottle is to get 
an alcohol heater that comes for that purpose 
and is called Langerfeld's automatic baby food 
warmer. It has an asbestos lined holder and 
a small pan for the alcohol. No water is re- 
quired. It can be bought at Sargent's drug 
store, Chicago. Full directions come with it. 
An electric bottle heater, with coils, is also 
very satisfactory. 



62 THE PRACTICAL CARE AND 

ABOUT LIME WATER 
AND BI-CARBONATE OF SODA. 

In using cows' milk for infant feeding, it is 
necessary to use either lime water or bi-carbon- 
ate of soda to counteract the acid (cows' milk 
contains a great deal of acid). Some children 
require lime water, others do better on bi-car- 
bonate of soda (citrate of soda is also used for 
the same purpose). 

Lime water should always be filtered through 
cotton, and should never be boiled, as over- 
heating it turns it to powder and makes it un- 
healthful. Always put the lime water in last, 
after the rest of the food is mixed. The usual 
amount is a little less than a tablespoonful to 
each bottle, a tablespoonful and a half for two 
bottles, and so on (a tablespoonful is half an 
ounce). 

If bi-carbonate of soda is used, the propor- 
tion would be 1% grains to one bottle, Z l / 2 
grains to two bottles, and so on. Always dis- 
solve in cold water, and pour into food the 
last thing before putting into the bottles (same 
as the lime water). 

If the baby is spitting up its food (not vom- 
iting) when taking lime water, use soda; if 
using soda, change to lime water. 



FEEDING OF CHILDREN 63 



ABOUT CITRATE OF SODA. 

Sometimes citrate of soda is used instead of 
bi-carbonate of soda or lime water. It is some- 
times very helpful in cases of intestinal indi- 
gestion. Unless otherwise directed, use as 
many grains of the citrate of soda as there are 
ounces of whole milk in the 24-hour supply. 
It should be put into a bottle with as many 
teaspoonfuls of cold water as there are bottles 
to be used in 24 hours. Put one teaspoonful 
of the mixture into each bottle just before 
using. For instance: If the formula calls for 
ten ounces of whole milk in 24 hours, and you 
are using six bottles, dissolve ten grains of 
citrate of soda in six teaspoonfuls of cold 
water — one for each bottle. Or — 

If the formula calls for five ounces of whole 
milk in 24 hours, and you are using three 
bottles, dissolve five grains of citrate of soda 
in three teaspoonfuls of cold water — one for 
each bottle. 

Always shake before using. 

Mark plainly on bottle, "Citrate of soda solu- 
tion." 



(M THE PRACTICAL CARE AND 

HOW TO COMMENCE USING BABY 
FOODS. 

Entire Feeding — Seven Bottles. 

After three months a child should take some 
baby food with the milk instead of the barley 
or oatmeal water. For constipation, use Es~ 
kay's or Mellin's food; for loose bowels, or 
where conditions are normal, use granum or 
prepared barley. Directions for preparing these 
foods will be found in this book. 

After three months, commence v/ith a small 
quantity. The first week use one teaspoonful 
of food to the seven bottles; every fourth day 
after that, add half a teaspoonful until you have 
Zy 2 teaspoonfuls to the seven bottles, or half a 
teaspoonful to each. 

For instance, make the changes in this way : 

On the 1st day, 1 teaspoonful. 

On the 8th day, V/ 2 teaspoonfuls. 

On the 12th day, 2 teaspoonfuls. 

On the 16th day, 2 T / 2 teaspoonfuls. 

On the 20th day, 3 teaspoonfuls. 

On the 24th day, Z r / 2 teaspoonfuls. 
When the baby is four months old, increase 
half a teaspoonful every week until you have 
seven level teaspoonfuls to the seven bottles, 
or one to each. 

After six months, use six teaspoonfuls to 
the six bottles. 



FEEDING OF CHILDREN 65 

When preparing the food, see formula ac- 
cording to the number of bottles you are using, 
and the age of the child. 

(At three months, seven bottles, five ounces 
in each.) See formula 9, page 17. 
For instance : 

Water, 14 ounces. 

Milk-sugar, 7 teaspoonfuls. 

Salt, 7 grains. 

Cream, Z]/ 2 ounces. 

Milk, 15 ounces. 

Baby food, 1 to Zy 2 teaspoonfuls. 

Lime water, 2y 2 ounces. 
Take the amount of baby food the formula 
calls for — 1 to Zy 2 teaspoonfuls — dissolve with 
cold water ; next, take the amount of water the 
formula calls for — 14 ounces (with six ounces 
extra to allow for boiling down), and cook 
according to directions given in this book. 

This is only an example. Take any formula 
in this book (according to the age of the child 
and the number of bottles you are preparing), 
and then follow directions for cooking the food. 
In using Mellin's food for formula 9, page 17, 
seven bottles, five ounces in each. 

1 to 2>y 2 teaspoonfuls of the food. 

Water, \6y 2 ounces. 

Cream, Z l / 2 ounces. 

Milk, 15 ounces. 

Nothing else; no cooking. 



60 THE PRACTICAL CARE AND 



HOW TO COMMENCE GIVING BABY 
FOODS. 

Combination Feeding — Four Bottles. 

After three months a child should take 
some baby food with the milk instead of the 
oatmeal or barley water. For constipation, 
use Eskay's or Mellin's food ; for loose bowels, 
or where conditions are normal, use granum 
or prepared barley. Directions for preparing 
these foods will be found in this book. 

Commence with a small quantity (after three 
months). The first week, use half a teaspoon- 
ful of the food to the four bottles; after that, 
add half a teaspoonful every week until you 
have two teaspoonfuls to the four bottles, or 
half a teaspoonful to each. 

For instance, make the change in this way: 
1st week — Yz teaspoonful. 
2nd week — 1 teaspoonful. 
3rd week — \ l / 2 teaspoonfuls. 
4th week — 2 teaspoonfuls. 

When the baby is four months old, increase 
half a teaspoonful every week until you have 
four level teaspoonfuls to the four bottles — 
one to each. 



FEEDING OF CHILDREN «7 

When preparing the food, see formula ac- 
cording to the age of the child, and the number 
of bottles you' are using. See formula 9, on 
page 25. (At three months, four bottles, five 
ounces in each.) 
For instance: 

Water, 8 T / 2 ounces. 

Milk-sugar, Zy 2 teaspoonfuls. 

Salt, 4 grains. 

Cream, 2 ounces. 

Milk, 8 ounces. 

Baby food, y 2 to 2 teaspoonfuls. 

Lime water, \ l / 2 ounces. 
Take the amount of baby food the formula 
calls for, y 2 to 2 teaspoonfuls, dissolve in cold 
water; next, take the amount of water the 
formula calls for, 8% ounces (with six ounces 
extra to allow for boiling down), and cook 
according to directions given in this book. 

This is only an example. Take any formula 
in this book (according to the age of the child 
and the number of bottles you are preparing), 
then follow directions for cooking the food. 

In using Mellin's food for formula 9, page 25, 
four bottles, five ounces in each : 

One-half to two teaspoonfuls of the food. 

Water, 10 ounces. 

Cream, 2 ounces. 

Milk, 8 ounces. 

Nothing else; no cooking. 



68 THE PRACTICAL CARE AND 



HOW TO COMMENCE GIVING BABY 
FOODS. 

Combination Feeding— Two Bottles. 

After three months, a child should take 
some baby food with the milk instead of the 
oatmeal or barley water. For constipation, 
use Eskay's or Mellin's food ; for loose bowels, 
or when conditions are normal, use granum or 
prepared barley. Directions for preparing 
these foods will be found in this book. 

Commence with a small quantity (after 
three months). The first week, use Y\ of a tea- 
spoonful of food to the 2 bottles; after that 
add Y\ of a teaspoonful every week until you 
have 1 teaspoonful to the 2 bottles, or half a 
teaspoonful to each. 

For instance, make the change in this way: 
1st week — % teaspoonful. 
2nd week — y 2 teaspoonful. 
3rd week — ^4 teaspoonful. 
4th week — 1 teaspoonful. 

When the baby is four months old, increase 
J4 of a teaspoonful every week until you have 
2 level teaspoonfuls to the 2 bottles — one to 
each. 



FEEDING OF CHILDREN 69 

When preparing the food, see formula ac- 
cording to the age of the child, and the num- 
ber of bottles you are using. See formula 9, on 
page 33. (At three months, two bottles, five 
ounces in each.) 
For instance: 

Water, 4% ounces. 

Milk-sugar, 1}£ teaspoonfuls. 

Salt, 2 grains. 

Cream, 1 ounce. 

Milk, 4 ounces. 

Baby food, % to 1 teaspoonful. 

Lime water, j4 oi an ounce. 
Take the amount of baby food the formula 
calls for, 54 to 1 teaspoonful, dissolve in cold 
water; next, take the amount of water the 
formula calls for, A% ounces (with six ounces 
extra to allow for boiling down), and cook 
according to directions given in this book. 
This is only an example. Take any formula 
in this book (according to the age of the child 
and the number of bottles you are preparing), 
then follow directions for cooking the food. 

In using Mellin's food for formoila 9, page 
33, two bottles, five ounces in each: 

J4 to 1 teaspoonful of the food. 

Water, 5 ounces. 

Cream, 1 ounce. 

Milk, 4 ounces. 

Nothing else ; no cooking. 



70 THE PRACTICAL CARE AND 

PASTEURIZED MILK 

Take a round bottle rack and a round pan 
with a tight-fitting cover large enough for the 
cover to fit on tight after the rack is in. The 
food is prepared in the usual way, one feeding 
in each bottle and the right number of bottles 
to last 24 hours. 

Stand the bottles in the rack and place in 
the pan ; pour enough cold water in the pan so 
that the water is higher than the food in the 
bottles. 

Have one extra bottle with as much water 
in it as there is food in the other bottles. Place 
a dairy thermometer in this bottle of water. 

Place pan (containing rack and uncorked 
bottles) on the fire, until thermometer registers 
140 F. Remove thermometer, put lid on sauce- 
pan, let it stand in a temperature of about 
70 F. for 20 minutes. Remove lid, cork bottles, 
cool gradually by adding cold water and re- 
moving hot, until the water in pan is quite 
cold. Remove corks; add lime water or bi- 
carbonate of soda, cork, and keep on ice. 

Whole milk is pasteurized in the same man- 
ner. 



FEEDING OF CHILDREN Tl 



FOOD VALUES. 

Protein is the nitrogenous portion of meats, 
vegetables, etc. 

Proteids are found in lean meat, white of 
egg, fish, chicken, turkey, wheat, soup, cheese, 
bread, biscuits, zwiebach, crackers, breakfast 
foods, macaroni, puddings, pies, ice cream, 
honey, olives, nuts, chocolate, cocoa, all vege- 
tables, milk, buttermilk, barley, oatmeal, etc. 

Carbohydrates (sugar and starch) are found 
in honey, syrups, fresh fruits, dried fruits, all 
cereals, bread, biscuits, zwiebach, cocoa, choco- 
late, green and dried vegetables, etc. 

Fats are found in cream, butter, cocoa, 
cheese, chocolate, oils, nuts, meat, turkey, 
chicken, fish, bacon, etc. 

Mineral salts are lime, magnesia, iron, phos- 
phorus, salt, sulphur, etc. 

Iron is found in beef, yolk of egg, spinach, 
apples, lentils, strawberries, beans, wheat, po- 
tatoes, peas, milk, carrots, cabbage, oatmeal, 
etc. 

Fish and oysters contain a small amount of 
iodine. 



72 THE PRACTICAL CARE AND 

FEEDING A BABY 7 MONTHS OLD, 
The Best Way to Commence. 

One hour and a half after the first morning 
meal, commence giving orange juice in the fol- 
lowing manner: 

The first day, x / 2 teaspoonful. 
The second day, 1 teaspoonful. 
The third day, V/ 2 tea spoonfuls. 
The fourth day, 2 teaspoonfuls. 
The fifth day, %y 2 teaspoonfuls. 
The sixth day, 3 teaspoonfuls. 

And so on, increasing each day until you are 
giving two tablespoonfuls, which is enough for 
the first year. After that gradually increase 
to two ounces (or four tablespoonfuls) and 
then increase to the juice of a whole orange 
(about three ounces). Orange juice must be 
strained through a fine wire strainer. 

From seven to nine months, at about one 
hour before the noon meal, commence feeding 
with a little chicken or mutton broth (full 
directions for making broth will be found in 
this book), but as they take so little to begin 
with I think it best not to count this as a meal, 
but rather as an extra. They must take it 
from a spoon or a cup, and not out of a bottle. 
They will probably take only a few teaspoon- 



FEEDING OF CHILDREN 73 

fuls to begin with, and it may be gradually 
increased to four ounces or half a cup. At the 
end of eight weeks the 1 p.m. bottle may be 
omitted, and in its place the following 1 p. m. 
formula may be used. 

From Nine to Eleven Months. 
Monday. 

7 :00 a. m. Milk as usual. 

8 :30 a. m. Orange juice, 2 tablespoonfuls. 
10 :00 a. m. Milk as usual. 

1 :00 p. m. Yz cup of chicken broth with 
the yolk of an egg. Put the egg in a 
cup, stir thoroughly with a spoon, and 
gradually add the broth. 

4 :00 p. m. Milk as usual. 
7 :00 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Tuesday. 

7 :00 a. m. Milk as usual. 

8 :30 a. m. Orange juice, 2 tablespoonfuls. 

10 :00 a. m. Milk as usual. 

1 :00 p. m. y 2 cup of chicken broth with a 

little thoroughly cooked farina. 

4 :00 p. m. Milk as usual. 

7 :00 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 



74 THE PRACTICAL CARE AND 

Wedneseday. 

7 :00 a. m. Milk as usual. 
8 :30 a. m. Orange juice, 2 tablespoonfuls. 
10 :00 a. m. Milk as usual. 
1 :00 p. m. A small dish of thin farina, with 

a little cream and sugar over it. 
4 :00 p. m. Milk as usual. 
7 :00 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Thursday. 

7 :00 a. m. Milk as usual. 

8 :30 a. m. Orange juice, 2 tablespoonfuls. 

10 :00 a. m. Milk as usual. 

1 :00 p. m. J/2 cup of mutton or chicken 

broth with a little farina stirred in. 

4 :00 p. m. Milk as usual. 

7 :00 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 





Friday. 


7 :00 a. m. 


Milk as usual. 


8 :30 a. m. 


Orange juice, 2 tablespoonfuls. 


10:00 a.m. 


Milk as usual. 


1 :00 p. m. 


y 2 cup of chicken or mutton 


broth with the yolk of an egg (not 


cooked). 




4:00 p.m. 


Milk as usual. 


7:00 p.m. 


Milk as usual. 


9 :45 p. m. 


Milk as usual. 



FEEDING OF CHILDREN U 

Saturday, 

7 :00 a. m. Milk as usual. 

8 :30 a. m. Orange juice, 2 tablespoonfuls. 

10 :00 a. m. Milk as usual. 

1 :00 p. m. A small dish of strained boiled 

rice, with a little cream and sugar. 

4 :00 p. m. Milk as usual. 

7 :00 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 

Sunday. 

7 :00 a. m. Milk as usual. 
8 :30 a. m. Orange juice, 2 tablespoonfuls. 
10 :00 a. m. Milk as usual. 
1 :00 p. m. Two tablespoonfuls of beef juice 
poured over one tablespoonful of bread 
crumbs, and a little salt 
4 :00 p. m. Milk as usual. 
7 :00 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 
Continue this for eight weeks, or until the 
child is eleven months old. 



76 THE PRACTICAL CARE AND 

From Eleven Months to One Yean 

Monday. 

¥ :00 a. m. Milk as usual. 

8 :30 a. m. Orange juice, 2 tablespoonfuls. 

10 :00 a. m. Milk as usual. 

1 :00 p. m. 1 cup of mutton broth with 
yolk of egg (not cooked). 1 soda cracker. 

4 :00 p. m. Milk as usual. 

7 :00 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 

Tuesday. 

7 :00 a. m. Milk as usual. 
8:30 a. m. Orange juice, 2 tablespoonfuls. 
10 :00 a. m. Milk as usual. 
1 :00 p. m. 1 cup of chicken or mutton broth 

with a little soft boiled rice stirred in. 

1 soda cracker. 
4 :00 p. m. Milk as usual. 
7 :00 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Wednesday. 

7 :00 a. m. Milk as usual. 
8 :30 a. m. Orange juice, 2 tablespoonfuls. 
10 :00 a. m. Milk as usual. 



FEEDING OF CHILDREN 77 

1 :00 p. m. A small dish of farina, with 

cream and sugar. 1 soda cracker. 
4 :00 p. m. Milk as usual. 
7 :00 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 

Thursday. 

7 :00 a. m. Milk as usual. 

8 :30 a. m. Orange juice, 2 tablespoonfula 
10 :00 a. m. Milk as usual. 

1 :00 p. m. 1 cup of mutton or chicken broth 
with yolk of egg. Put the egg in a cup, 
stir thoroughly with a spoon and grad- 
ually add the broth. 1 soda cracker. 

4 :00 p. m. Milk as usual. 

7 :00 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 

Friday. 

7 :00 a. m. Milk as usual. 
8 :30 a. m. Orange juice, 2 tablespoonfuls. 
10 :00 a. m. Milk as usual. 
1 :00 p. m. 1 cup of mutton or chicken broth 

with a little thoroughly cooked farina 

stirred in. 1 soda cracker. 
4 :00 p. m. Milk as usual. 
7 :00 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 



7a THE PRACTICAL CARE AND 

Saturday* 

7 :00 a. m. Milk as usual. 

8 :30 a. m. Orange juice, 2 tablespoonfuls. 

10 :00 a. m. Milk as usual. 

1 :00 p. m. 4 tablespoonfuls of beef juice 

poured over y 2 a baked potato. 1 soda 

cracker. 

4 :00 p. m. Milk as usual. 

7 :00 p. m. Milk as usual. 

9 :45 p. m. Milk as usual. 

Sunday. 

7 :00 a. m. Milk as usual. 
8 :30 a. m. Orange juice, 2 tablespoonfuls. 
10 :00 a. m. Milk as usual. 
1 :00 p. m. A dish of strained boiled rice 

with cream. 1 soda cracker. 
4 :00 p. m. Milk as usual. 
7 :00 p. m. Milk as usual. 
9 :45 p. m. Milk as usual. 
It is not necessary to give the crackers with 
the meal. They may be given between meals 
if preferred. 

Continue this for four weeks, or until the 
child is one year old. 



FEEDING OF CHILDREN 79 

PERMISSIBLE FOODS. 
After the First Year, as Directed in the 
Following Formulas. 
Our last formula was for a child up to one 
year, and from that time on any of the follow- 
ing articles may be used : 

Mutton broth. 

Chicken broth. 

Soft boiled eggs. 

Yolk of egg stirred in soup. 

Orange juice. 

Strained prunes. 

Strained apple sauce. 

Inside of baked apple. 

Graham crackers. 

Soda crackers. 

Custard. 

Stale bread, buttered. 

Junket. 

Blood gravy of beef with bread. 

Bacon, well cooked. 

Baked potato. 

Beef juice. 

Pure milk. 

Boiled onions. 

Strained spinach. 

Strained peas. 

Asparagus. 

Stewed celery. 

Strained boiled carrots. 



80 THE PRACTICAL CARE AND 

BILLS OF FARE. 
From Twelve to Fifteen Months. 

Monday. 

7 :00 a. m. Milk as usual, pure or with the 
baby food you are using. Slice of bacon. 

8 :30 a. m. Orange juice, 4 tablespoonfuls. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of chicken broth with yolk 
of egg, 1 tablespoonful of boiled rice, 1 
cracker, 1 tablespoonful of apple sauce. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

9 :45 p. m. If possible, omit this bottle. 



Tuesday. 

7 :00 a. m. Milk as usual. 

8 :30 a. m. 2 tablespoonfuls of strained 
prunes. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of chicken broth, with 
boiled rice. 1 graham cracker, 4 table- 
spoonfuls of junket. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 
If possible, omit the 9 :45 p. m. feeding. 



FEEDING OF CHILDREN 81 

Wednesday. 

7 :00 a. m. Milk as usual. Slice of bacon. 
8 :30 a. m. Orange juice, 4 tablespoonfuls. 
9 :30 a. m. Milk as usual. 
12 :30 p. m. 4 tablespoonfuls of beef juice 
poured over half a baked potato, 1 cracker, 
1 tablespoonful of strained prunes. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
Omit the 9 :45 p.m. feeding if possible. 

Thursday. 

7 :00 a. m. Milk as usual. 

8 :30 a. m. 2 tablespoonfuls of apple sauce. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. Small dish of soft boiled rice 
cooked in milk, 1 soft boiled egg with 
stale bread crumbs, 1 cracker. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

9 :45 p. m. This feeding, if possible should 
be omitted. 

Friday. 

7 :00 a. m. Milk as usual. Slice of bacon. 
8 :30 a. m. Orange juice, 4 tablespoonfuls. 
9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of mutton broth with 

farina, 1 cracker, 1 tablespoonful of 

baked apple. 



82 THE PRACTICAL CARE AND 

3 :30 p. m. Milk as usual 
6 :30 p. m. Milk as usual. 
If possible the 9 :45 p. m. feeding should be 
omitted. 

Saturday. 
7 :00 a. m. Milk as usual. 
8 :30 a. m. 2 tablespoonfuls of strained 

apple sauce. 
9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of mutton broth with 
rice, 1 cracker, 1 tablespoonf ul of strained 
prunes. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
If it is possible to omit the 9 :45 p. m. feed- 
ing, do so. 

Sunday. 
7 :00 a. m. Milk as usual. Slice of bacon. 
8 :30 a. m. Orange juice, 4 tablespoonfuls. 
9 :30 a. m. Milk as usual. 
12 :30 p. m. 4 tablespoonfuls of beef juice, 
poured over half a baked potato, 1 gra- 
ham cracker, 1 tablespoonful of baked 
apple. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
Omit the 9 :45 p. m. feeding if possible. 
These bills of fare may be followed for three 
months. 



FEEDING OF CHILDREN 83 

From Fifteen to Eighteen Months. 

Monday. 

7 :00 a. m. A small dish of strained oat- 
meal with four ounces of milk poured 
over it. The other four ounces may be 
fed from a spoon or cup (or a bottle if 
necessary), 1 cracker. 

8 :30 a. m. Juice of one orange. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of chicken broth with 
yolk of egg. Small dish of boiled rice, 
2 tablespoonfuls of boiled celery, 2 table- 
spoonfuls of apple sauce (strained), 1 
cracker. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 
If possible omit the 9 :45 p. m. bottle. 

Tuesday. 

7 :00 a. m. A bottle containing 8 ounces 
of milk, pure, or with the baby food you 
are using, 1 cracker, slice of bacon. 

8:30 a.m. 2 tablespoonfuls of strained 
prunes. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of chicken broth with 
rice, 2 tablespoonfuls of asparagus tips, 
2 tablespoonfuls of boiled custard, 1 
graham cracker. 



34 THE PRACTICAL CARE AND 

3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
Omit the 9 :45 p. m. bottle if possible, 

Wednesday, 

7 :00 a. m. A small dish of farina. If 
cooked with water pour some thin cream 
over it. If cooked with milk pour over 
it 4 ounces of pure milk; 4 ounces of 
milk from a spoon or cup, 1 cracker. 

8 :30 a. m. Juice of one orange. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 4 tablespoonfuls of beef juice 
poured over half a baked potato, 2 table- 
spoonfuls of strained peas, 1 cracker, 2 
tablespoonfuls of strained prunes. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

9 :45 p. m. Omit this bottle if possible. 

Thursday. 

7 :00 a. m. A bottle containing 8 ounces 
of milk, pure, or with the baby food you 
are using, 1 cracker, slice of bacon. 

8 :30 a. m. 2 tablespoonfuls of baked apple. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 soft boiled egg with a little 
bread crumbs, 2 tablespoonfuls of 
strained spinach, slice of stale bread, 



FEEDING OF CHILDREN 85 

buttered, 2 tablespoonfuls of soft boiled 

rice. 
3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 
9 :45 p. m. If possible omit this feeding. 

Friday. 

7 :00 a. m. A small dish of strained oat- 
meal with 4 ounces of milk poured over. 
Four ounces of milk from a spoon or cup. 

8 :30 a. m. Juice of one orange. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of mutton broth with 
well-cooked farina, 1 onion, boiled soft, 
with butter sauce, piece of stale bread, 
buttered, 2 tablespoonfuls of strained 
apple sauce. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

9 :45 p. m. Omit this feeding if possible. 

Saturday. 

7 :00 a. m. A bottle containing 8 ounces 
of milk, pure, or with the baby food you 
are using, 1 cracker, slice of bacon. 

8 :30 a. m. 3 tablespoonfuls of strained 
apple sauce. 

9 :30 a. m. Milk as usual. 



S6 THE PRACTICAL CARE AND 

12 :30 p. m. 1 cup of mutton broth with 
rice, 2 tablespoonfuls of soft boiled car- 
rots, strained, 1 cracker, 2 tablespoon- 
fuls of strained prunes. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

Omit the 9 :45 p. m. feeding if possible. 

Sunday. 

7 :00 a. m. Small dish of farina with 4 
ounces of milk poured over; 4 ounces 
of milk from a spoon or cup, 1 cracker, 

8 :30 a. m. Juice of one orange. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 4 tablespoonfuls of beef juice 
poured over half a baked potato, 2 table- 
spoonfuls of strained peas, 1 slice of 
stale bread, buttered; 2 tablespoonfuls 
of baked apple. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

If possible omit the 9 :45 p. m. feeding. 



FEEDING OF CHILDREN 87 

From Eighteen Months to Two Years. 

Monday. 

7 :00 a. m. Small dish of oatmeal with 4 
ounces of milk poured over; 4 ounces of 
milk from a spoon or cup, 1 cracker. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 
12:30 p.m. 4 tablespoonfuls of beef juice 
poured over half a baked potato, 2 table- 
spoonfuls of strained peas, 1 slice of 
stale bread, buttered; 3 tablespoonfuls 
of strained prunes. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

Tuesday. 

7 :00 a. m. 8 ounces of milk, pure or with 
the baby food you are using; slice of 
bacon, 1 cracker. 

8 :30 a. m. 3 tablespoonfuls of apple sauce, 
strained. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of mutton broth with 2 
tablespoonfuls of boiled rice, 2 table- 
spoonfuls of stewed celery, 1 graham 
cracker, small dish of junket. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 



88 THE PRACTICAL CARE AND 

Wednesday. 

7 :00 a. m. Small dish of farina with 4 
ounces of milk poured over; 4 ounces 
of milk from a spoon or cup, 1 cracker. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. Soft boiled egg with stale 
bread crumbs, 2 tablespoonfuls of 
strained spinach, 1 slice of stale bread, 
buttered, 3 tablespoonfuls of strained 
prunes. 

3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 

Thursday. 

V :00 a. m. 8 ounces of milk, pure or 
with the baby food you are using; 1 
cracker, slice of bacon. 

8 :30 a. m. 3 tablespoonfuls of strained 
prunes. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 4 tablespoonfuls of beef juice, 
poured over half a baked potato, 2 table- 
spoonfuls of boiled carrot, strained, 1 
cracker, 3 tablespoonfuls of baked ap- 
ple. 

3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 



FEEDING OF CHILDREN tt 

Friday. 

7:00 a. m. Small dish of straifted oatmeal 
with 4 ounces of milk poured over; 4 
ounces of milk from a spoon or cup, 1 
cracker. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 2 tablespoonfuls of fricasseed 
sweetbreads, 2 tablespoonfuls of strained 
peas, 1 graham cracker, 2 tablespoon- 
fuls of baked custard. 

3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 

Saturday. 

7:00 a.m. Eight ounces of milk, pure or 
with the baby food you are using; 1 
slice of stale bread, buttered; slice of 
bacon. 

8 :30 a. m. 3 tablespoonfuls of apple sauce. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 1 cup of chicken broth with 
rice in it, 2 tablespoonfuls of boiled 
celery, 1 cracker, 3 tablespoonfuls of 
strained prunes. 

3 :30 p. m. Milk as usual. 
6 :30 p. m. Milk as usual. 



90 THE PRACTICAL CARE AND 

Sunday. 

7 :00 a. m. Small dish of farina with 4 
ounces of milk poured over, 4 ounces of 
milk from spoon or cup, 1 cracker. 

8 :30 a. m. Orange juice. 

9 :30 a. m. Milk as usual. 
12 :30 p. m. 2 tablespoonfuls of chopped 
breast of chicken, 2 tablespoonfuls of 
asparagus tips, 1 slice of stale bread, 
buttered, 2 tablespoonfuls of boiled 
custard. 

3 :30 p. m. Milk as usual. 

6 :30 p. m. Milk as usual. 

A child between one and two years should 
have its milk from a bottle after its bath, and 
at bedtime. The rest of the time it should be 
taught to eat from a spoon or cup. In some 
cases, after 18 months, it is better to give the 
cereal at 6:30 p. m. instead of 7 a. m. Some 
children sleep better when the last meal at 
night is a little more solid than the bottle of 
milk. 



FEEDING OF CHILDREN 91 

From Two to Five Years. 
Monday. 
Breakfast — Baked apple. 

Cornmeal mush with milk or thin cream. 

Glass of milk. 

Bread and butter. 

Bacon. 
Noon dinner — Six tablespoonfuls of beef 

juice poured over a baked potato. 

Boiled onions. 

Bread and butter. 

Dish of strained prunes. 
3 :30 p. m. Cup of milk and a cracker, 
6 :30 p. m. Slice of cream toast. 

Glass of milk. 

Tuesday. 
Breakfast — Juice of 1 orange. 

1 soft boiled egg on toast 

Glass of milk. 

Bacon. 
Noon dinner — Fricasseed sweetbreads. 

Peas, strained. 

Baked potato, with gravy of sweetbreads. 

Bread and butter. 

Small dish of boiled custard. 
3 :30 p. m. Glass of milk with or without 

cracker. 
6 :30 p. m. Dish of farina. 

Cracker or bread and butter. 

Glass of milk. 



92 THE PRACTICAL CARE AND 

Wedneseday. 

Breakfast — Apple sauce, strained. 

Strained oatmeal with milk or thin 
cream. 

Glass of milk. 

Toast or bread and butter. 

Bacon. 
Noon dinner — Lamb chop. 

Baked potato with cream and butter. 

Strained spinach. 

Bread and butter. 

Dish of junket. 
3 :30 p. m. Glass of milk with or without 

cracker. 
6 :30 p. m. Dish of soft boiled rice. 

Glass of milk. 

Bread and butter. 

Thursday. 
Breakfast — Juice of 1 orange or 3 or 4 
ounces of grape juice (being careful to 
remove the seeds and skins). 
Farina with milk or thin cream. 
Bread and butter. 
Bacon. 

Glass of milk. 
Noon dinner — Broiled calves' brains. 
Stewed celery. 
Baked potato. 
Bread and butter. 
Baked custard. 



FEEDING OP CHILDREN 93 

3 :30 p. m. Glass of milk with or without 

cracker. 
6 :30 p. m. Omelette made with one egg. 

Slice of toast. 

Glass of milk. 

Friday. 
Breakfast — Strained apple sauce. 

Bread and butter. 

Strained oatmeal. 

Bacon. 

Glass of milk. 
Noon dinner — Scraped meat balls with 

four tablespoonfuls of beef juice. 

Baked potato. 

Strained spinach. 

Bread and butter. 

Baked apple. 
3 :30 p. m. Cup of cocoa with or without 

cracker. 
6 :30 p. m. Slice of cream toast. 

Glass of milk. 

Cracker or bread and butter. 

Saturday. 
Breakfast — Juice of 1 orange or 3 or 4 
ounces of grape juice (being careful to 
remove the seeds and skins). 
Soft boiled egg with stale bread crumbs. 
Bread and butter. 
Bacon. 
Glass of milk. 



U THE PRACTICAL CARE AND 

Noon dinner — Squab or quail. 

Baked potato. 

Boiled carrots, strained. 

Bread and butter. 

Chocolate pudding. 
3 :30 p. m. Glass of milk with or without 

cracker. 
6 :30 p. m. Farina and milk. 

Bread and butter. 

Sunday. 

Breakfast — Baked apple. 

Strained oatmeal. 

Piece of bacon. 

Bread and butter. 
Noon dinner — Two tablespoonfuls of 

finely-cut breast of chicken. 

Baked potato with gravy. 

Asparagus tips. 

Bread and butter. 

Small dish of plain ice cream. 
3 :30 p. m. Glass of milk. 
6 :30 p. m. Dish of soft-boiled rice. 

Strained prunes. 

Bread and butter. 



FEEDING OF CHILDREN 95 

A small amount of strained fruit may be 
added to the 6:30 p. m. meal if the child is 
constipated. 

After two years of age fresh (cooked) fruit, 
such as peaches, plums, cherries, etc., may be 
used any time for a change. 

Any morning, weak cocoa made with milk 
may be given instead of the plain milk. 

After three years any fresh, ripe fruit may 
be given instead of the cooked fruit, for a 
change. 

Fruit with small seeds, such as raspberries, 
strawberries, etc., should always be strained. 

Baked or broiled fish may also be given in- 
stead of meat for a change. 

There is no objection to children taking 
broth for the noon meal in addition to the bills 
of fare mentioned here, unless it takes away 
the appetite for other things, which is often 
the case. 

When the family has roast beef for noon 
dinner the child may have a little of it, finely 
cut, and the blood gravy over the potato. 

Recipes will be found in this book for all the 
foods and dishes mentioned in the bills of fare. 

It is better to give water to children between 
meals than while they are eating, but it must 
not be forgotten. 



96 THE PRACTICAL CARE AND 



THE CORRECT WAY TO SERVE WARM 

FOOD. 

Children should always eat slowly. Under 
ordinary circumstances food that is intended 
to be warm is cold and unappetizing before 
the meal is over. This can be avoided by 
getting a hot-water plate and filling it with 
boiling water. These are inexpensive, and can 
be had at any first-class crockery store. They 
will keep hot an hour. 






FEEDING OF CHILDREN 97 

THE CORRECT WAY TO PREPARE 
FOOD. 

With Original Recipes. 

BARLEY WATER. 

One quart : Take four teaspoonfuls of pearl 
barley, thoroughly washed; add one quart of 
cold water. Put on the fire in the upper part 
of a double boiler, until it boils. Have the 
water in the lower part boiling also ; put them 
together, and boil for two hours, being sure 
that it is boiling all the time, and that the water 
in the lower part is replaced as it boils down. 
Do not stir. After it settles, strain through 
cheesecloth, using only the clear part. It will 
keep 48 hours on ice. 

This is for infants under three months old, 
for summer complaint, fever, or any intestinal 
disturbance. 

OATMEAL WATER. 

One quart : Put two tablespoonfuls of rolled 
oats and one quart of boiling water into the 
top part of a double boiler; fill lower part with 
boiling water; replace upper part, stir, and 
boil one hour, being sure that it is boiling all 
the time. Let it stand for half an hour after 
it has boiled ; strain through cheesecloth. 
Make fresh every 24 hours. 



98 THE PRACTICAL CARE AND 

RICE WATER. 

Two tablespoonfuls of rice thoroughly 
washed; one pint of water. Put in a warm 
(not hot) place for two hours. Steam in 
double boiler one hour, and strain. , 

TOAST WATER. 

Toast three slices of bread in the oven very 
slowly until they are a dark brown. Put them 
into a pitcher and pour a quart of boiling 
water over them. Cover, and when cold, 
strain and serve. This is excellent in cases of 
nausea and thirst from fevers. 



NESTLE'S FOOD. 

This food is prepared without milk — use 
plain water. (See directions on can for amount 
of food to use, according to age; also see 
article in this book, "The Amount Each Bot- 
tle Should Contain at Different Ages," and 
take the quantity of water the child's age calls 
for). Mix the amount of food you are going 
to use in a cup; blend with a little warm wa- 
ter. Take the quantity of water that is needed 
(and one extra ounce to allow for boiling 
down). Put in a saucepan, bring to a boil; 
stir in the food, and boil three minutes ; strain. 



FEEDING OF CHILDREN 99 

HOW TO COOK IMPERIAL GRANUM. 

Find the formula, in this book, according to 
the age of the child and the number of bottles 
you are preparing. Also see article, "How to 
Commence Using Baby Foods," for same num- 
ber of bottles. 

Take the amount of granum needed; blend 
with as many tablespoonfuls of cold water as 
you have teaspoonfuls of the granum. 

Take the amount of water needed (see same 
formula) and six ounces extra to allow for 
boiling down; put into a saucepan. When it 
boils add the granum and boil 15 minutes, stir- 
ring all the time. Cool off a little, measure to 
see that you have the right amount. If it has 
boiled down too much, add more water; if 
not boiled down enough, boil a little longer. 

Full directions are given on page 5, "How to 
Prepare Food for Bottles." 

This food may also be prepared another way, 
as follows, but it takes longer. 

Measure the granum as before; dissolve in 
cold water; put the required amount of water 
into the upper part of a double boiler; when 
it boils, stir in the food; boil half an hour. 
Stir every five minutes while cooking, and each 
time you stir, place on the open fire for a 



100 THE PRACTICAL CARE AND 

second to be sure that it is boiling. Cooked 
in this way it will only boil down about one 
ounce. 



HOW TO PREPARE MELLIN'S FOOD. 

Find the formula, in this book, according to 
the age of the child, and the number of bottles 
you are using. Take the amount of food called 
for, also the amount of milk and cream. Add 
enough water to take the place of both the 
plain water and the lime water (lime water, 
milk-sugar and salt are not needed). Blend 
in as many tablespoonfuls of cold water as you 
have teaspoonfuls of the food. 

Add the amount of water needed (cold). 

Add the amount of cream needed (cold). 

Add the amount of milk needed (cold). 

Stir together, measure with a graduate glass, 
the amount needed for each bottle; strain 
through a wire strainer; no cooking required. 

Make fresh every 24 hours. 

Prepare an hour or so before feeding. 



FEEDING OF CHILDREN 101 



ALBUMEN WATER 

Strain the white of an egg into a glass, and 
gradually stir in with a teaspoon, half a glass 
(four ounces) of cold boiled water, one tea- 
spoonful of milk-sugar, or half a teaspoonful 
of granulated sugar. For an infant, warm 
slightly; for an older child, serve cold. 

Five drops of brandy may be added if the 
child is weak. 

If you are going to use only half the white 
of an egg at a time, strain and divide it 
equally into two glasses. Cover one half, and 
keep in a cool place until needed. Take the 
other half, and gradually stir in two ounces 
of cold boiled water, half a teaspoonful of milk- 
sugar or quarter of a teaspoonful of granu- 
lated sugar. For an infant, warm slightly; 
for an older child, serve cold. 



102 THE PRACTICAL CARE AND 

HOW TO COOK ESKAY'S FOOD. 

Find the formula in this book, according to 
the age of the child, and the number of bottles 
you are preparing. Also see article, "How to 
commence using baby foods," for same number 
of bottles. 

Take the amount of Eskay's food needed; 
blend with as many tablespoonfuls of cold 
water as you have teaspoonfuls of the food. 

Take the amount of water needed (see same 
formula), and six ounces extra to allow for 
boiling down; put into a saucepan; when it 
boils, add the Eskay's food, boil 15 minutes, 
stirring all the time. Cool off a little, measure 
to see that you have the right amount. If it 
has boiled down too much, add more water; 
if not boiled down enough, boil a little longer. 
Full directions are given on page 5, "How to 
prepare food for bottles." 

This food may also be prepared another way, 
as follows, but it takes longer: 

Measure the Eskay's food as before; dis- 
solve in cold water; put the required amount 
of water into the upper part of a double boiler ; 
when it boils, stir in the food ; boil half an hour. 
Stir every five minutes while cooking, and each 
time you stir, place on the open fire for a second 
to be sure that it is boiling. Cooked in this 
way, it will only boil down about one ounce. 



FEEDING OF CHILDREN 103 

HOW TO COOK PREPARED BARLEY 

Find the formula in this book, according to 
the age of the child, and the number of bottles 
you are preparing. Also see article, "How to 
Commence Using Baby Foods," for same num- 
ber of bottles. 

Take the amount of prepared barley needed ; 
blend with as many tablespoonfuls of cold 
water as you have teaspoonfuls of the barley. 

Take the amount of water needed (see same 
formula), and six ounces extra to allow for 
boiling down ; put into a saucepan ; when it 
boils, add the barley, and boil 15 minutes, 
stirring all the time. Cool off a little, measure 
to see that you have the right amount. If it 
has boiled down too much, add more water; 
if not boiled down enough, boil a little longer. 

Full directions are given on page 5, "How to 
Prepare Food for Bottles." 

This food may also be prepared another way, 
as follows, but it takes longer. 

Measure the barley as before, dissolve in 
cold water; put the required amount of water 
into the upper part of a double boiler; when 
it boils stir in the food, boil half an hour. 
Stir every five minutes while cooking and each 
time you stir place on the open fire for a second 
to be sure that it is boiling. Cooked in this 
way it will only boil down about one ounce. 



104 THE PRACTICAL CARE AND 

WHEY. 

Take a pint of fresh milk, remove all the 
cream ; warm slightly (a little more than luke 
warm) ; add 2 teaspoonfuls of essence of pep- 
sin; stir just enough to mix it. Keep in a 
warm (not hot — about 70°) place until thick. 
In a short time it forms into a curd. This is 
broken with a silver fork until thoroughly- 
divided. Strain off the whey, cool, and put on 
ice. Enough can be made at one time to last 
twenty-four hours. Warm before using, 
sweeten slightly. 

CHICKEN BROTH. 

Take from V/ 2 to 2 pounds, or half an old 
chicken; wash thoroughly; break each joint 
in half; pour 2 quarts of cold water over, and 
add y$ teaspoonful of salt. Boil slowly for 
three hours, or until reduced to 1 pint; skim 
and strain. 

When required, rice or farina may be cooked 
with the broth the last hour it is cooking, or 
it may be cooked with water, and added to the 
broth when serving. 

OYSTER BROTH. 

One pint of oysters (take out six of the 
largest), put into a sauce pan with a cup of 
cold water and a little salt. Simmer slowly 
until oysters are hard; press through a wire 



FEEDING OF CHILDREN 105 

strainer. Put the broth on the fire again, 
skim, and let it come to a boil. Add a pint 
of milk and a little cream, and 1 level table- 
spoonful of flour, free from lumps. When 
boiling drop in the six oysters and remove at 
once from the fire. 

MUTTON BROTH. 

Take one pound of neck of mutton, bone and 
all (not the fat), cut into pieces 1 inch square; 
wash thoroughly. Put the mutton with two 
quarts of cold water on the fire and add % 
teaspoonful of salt. Boil slowly three hours, 
or until reduced to 1 pint, skim and strain. 

When required, rice or farina may be cooked 
with the broth the last hour it is cooking, or 
it may be cooked with water and added to the 
broth when serving. 

VEAL BROTH. 

Mince one pound of lean veal ; pour over it 
one pint of cold (boiled) water ; let it stand for 
three hours, then slowly heat to boiling point; 
boil briskly 2 minutes; strain through fine 
cheese-cloth; season with a pinch of salt. 

STRAINED OATMEAL. 

Some children cannot digest oatmeal unless 
it is strained. Use any kind that comes in 
sealed packages. Put a pint of boiling water 
into the upper part of a double boiler ; add Yz 



106 THE PRACTICAL CARE AND 

cup of oatmeal and a little salt; let it boil for 
five minutes on the open fire, stirring all the 
time. Have the water boiling in the lower 
part of the boiler; replace the upper part; let 
it steam for one hour, being sure that the 
water underneath is boiling all the time. 
When cooked, strain through a large wire 
strainer — press through with a potato masher 
or large spoon. If too thick, a little water 
may be added. Serve with cream and sugar. 

PLAIN OATMEAL. 

Same as strained oatmeal, except that it is 
served without being strained. 

OATMEAL GRUEL. 

See strained oatmeal. Add enough hot 
milk to the cooked oatmeal to make it the 
desired consistency. Strain after adding the 
milk. Sweeten to taste. 

HOW TO COOK FARINA. 

Put ]/2 pint of water, milk or equal parts of 
milk and water, into the upper part of a 
double boiler; add l / 2 level teaspoonful of 
granulated sugar, and salt to taste ; put on the 
fire (just the upper part) until it boils; gradu- 
ally stir in 1 level tablespoonf ul of farina ; boil 
on the open fire until it thickens, stirring all 
the time. Have the water boiling in the lower 



FEEDING OF CHILDREN 107 

part of the boiler; replace upper part, and 
steam for half an hour, being sure the water 
underneath is boiling ; stir occasionally. Serve 
with milk or cream. 

The granulated sugar may be added when 
serving instead of while cooking, if desired. 

FARINA GRUEL. 

Add enough hot milk to the cooked farina 
to make the desired consistency. Do not strain 
unless lumpy. Sweeten to taste. 

CORNMEAL MUSH. 

Put j^2 pint of water, milk or equal parts of 
milk and water into the upper part of a double 
boiler. Gradually stir in two level tablespoon- 
fuls of yellow cornmeal, and a little salt. Boil 
on open fire until it thickens, stirring all the 
time. Have the water boiling in the lower 
part of the boiler; replace the upper part, 
and let it steam for two hours, being sure 
that the water underneath is boiling all the 
time. 

CORNMEAL GRUEL. 

Add enough hot milk to the cooked cornmeal 
to make the desired consistency. Do not 
strain unless lumpy. Sweeten to tas f .e. 

HOW TO PREPARE RICE. 

Wash the rice thoroughly, soak about twelve 
hours, or over night. Pour off the water, and 



108 THE PRACTICAL CARE AND 

steam in double boiler one hour, adding milk 
to make the right consistency, also a little salt. 
This can also be prepared by steaming two 
hours without soaking. The result is about 
the same. Serve with cream and sugar, or 
stewed fruit. 

HOW TO PREPARE BOILED FLOUR. 

Dampen a strong piece of cloth and sprinkle 
it with flour. Take one pint of wheat flour 
and enough cold water to moisten it. Press it 
into a ball and tie it tightly in the cloth; put 
into boiling water and let it boil for ten hours. 
Remove the cloth and dry in a moderate oven, 
or in the hot sun. Scrape off the soft part, 
leaving only the hard inside. Put away in a 
covered jar and grate when needed for the 
gruel. 

BOILED FLOUR GRUEL. 

One level tablespoonful of grated flour, four 
tablespoonfuls of cold water ; blend thoroughly. 
One pinch of salt, one teaspoonful of sugar of 
milk, or half teaspoonful granulated sugar. 
Bring half a pint of milk to boiling point; stir 
in the flour and water; boil three minutes. 

This is excellent in cases of diarrhoea. 

HOW TO PREPARE SQUAB OR QUAIL 

Get a nice squab; remove all feathers 
and singe; wash thoroughly; rub on a little 



FEEDING OF CHILDREN 109 

salt and ground ginger; put a tablespoonful 
of good butter into a small pan; when hot 
put in the bird. Brown slightly on all sides. 
Cover the pan, and place an asbestos mat 
under it; simmer slowly one hour. Have the 
flame very low. Add a tablespoonful of hot 
water whenever the butter boils down. Be 
sure the pan does not boil dry, as it gives the 
bird a bitter taste. Serve on toast. 

A delicious gravy is made for an older child 
by pouring off all but a tablespoonful of the 
fat, and adding four tablespoonfuls of milk or 
cream, and enough flour to thicken it. 

HOW TO PREPARE SPINACH. 

Remove all the leaves from the stem; wash 
them thoroughly, and put into saucepan. Pour 
boiling water over them, slightly salted. Boil 
for 30 minutes; drain off all water. Chop up 
fine, and press through a large wire strainer. 
Add a little flour, butter, and broth ; heat in a 
saucepan. The quantity of flour, butter and 
broth used, must be according to the amount 
of spinach you are preparing — a small quantity 
of each is all that will be needed. Serve hot. 

HOW TO BOIL ONIONS. 

Peel onions, put into a saucepan, cover with 
boiling water, slightly salted; boil until soft. 
Drain off all the salt water. Serve hot with 
butter sauce. 



110 THE PRACTICAL CARE AND 

HOW TO PREPARE ASPARAGUS TIPS. 

Wash thoroughly and scrape (do not cut off 
stems). Tie together with a clean white string; 
put in saucepan, cover with boiling salted water 
and boil for 30 minutes (or longer if not soft). 
Drain off all salt water ; cut off stems, leaving 
only the tips. Serve very hot with a little 
butter sauce or melted butter. 

FRESH STRAINED PEAS. 

Shell peas, put in saucepan, cover with boil- 
ing, salted water ; boil half an hour (or longer 
if not soft). Drain off salted water, and strain 
through a large wire strainer. Add a little 
butter. Serve very hot. 

STEWED CELERY. 

Cut nice, fresh celery into small pieces; 
cover with boiling, salted water, and boil about 
30 minutes (or until soft). Drain off the salt 
water, and serve with a little butter sauce. If 
it seems tough, strain through a wire strainer. 
Serve hot. 

STRAINED BOILED CARROTS. 
Peel carrots, cut into strips or squares ; cover 
with salted water and boil for half an hour (or 
until soft). Drain off salt water, strain through 
a wire strainer. Add a little butter or butter 
sauce. Serve hot, 



FEEDING OF CHILDREN 111 

These recipes call for fresh vegetables — they 
are always best. If it is impossible to procure 
fresh ones, get the best canned goods on the 
market. Heat and serve same as fresh ones. 

BUTTER SAUCE FOR VEGETABLES. 

Blend % teaspoonful of flour with a table- 
spoonful of cold milk; mix thoroughly. Stir 
into four tablespoonfuls of boiling milk; boil 
until it thickens ; add % teaspoonful of butter 
and a little salt. Strain. 

STUFFED POTATOES. 

Bake a medium-sized potato very soft; cut 
across the center and remove all the potato 
with a spoon, taking care not to break the skin. 
Mash with a fork until perfectly smooth. Add 
a liberal pinch of salt, teaspoonful of butter, 
two tablespoonfuls of cream. Put back in 
the skin, place in the oven until very hot. Serve 
immediately. 

CREAM TOAST. 

Toast one slice of stale bread to a medium 
brown on both sides ; lay it on a hot plate, and 
sprinkle with salt. Pour three or four table- 
spoonfuls of boiling water over. When that 
has soaked in add a tablespoonful of rich 
cream. Serve between hot plates. 



112 THE PRACTICAL CARE AND 

COCOA. 

Blend one teaspoonful of cocoa, one tea- 
spoonful of granulated sugar, and one table- 
spoonful of cold water to a smooth paste. Add 
one cup of boiling milk, or one cup of half 
cream and half water. Let it boil one minute. 

THE BEST WAY TO BOIL AN EGG. 

Put some water in a covered pan, enough to 
cover the egg. When it comes to a boil, put in 
the egg and remove at once from the fire. 
Keep the cover on and let the egg remain in 
the water from seven to ten minutes; after 
seven minutes it does not cook any more. 

HOW TO SQUEEZE BEEF JUICE, 

Take half a pound of lean round steak, 
nearly an inch thick ; cut into pieces about two 
inches square. Have a hot frying pan on the 
fire, put the beef squares on, and turn over as 
soon as they begin to get brown on the under 
side. When both sides are brown (not cooked 
through) squeeze while hot through a meat 
press or a metal lemon squeezer. Squeeze 
thoroughly until the pulp is quite dry. Add 
a pinch of salt. Serve in a small coffee cup, 
standing in a larger cup of hot water. Be 
careful not to get the juice too hot, as it coag- 
ulates. Make fresh every time. 



FEEDING OF CHILDREN 113 

SCRAPED MEAT BALLS. 

Take half a pound of round steak, same as 
for beef juice; scrape lightly with a tablespoon 
until you have enough fine beef to make two 
small cakes. Squeeze what is left, same as for 
beef juice, letting it stand in a cold cup until 
the balls are cooked. Cook the balls in a hot 
frying pan until they are partly cooked 
through, being careful not to get them too well 
done. Put them on a hot plate, and pour a 
little of the beef juice on at a time until it is 
all absorbed. Before the meat balls are put on 
to cook, rub the pan lightly with butter, other- 
wise they might stick. 

FRICASSEED SWEETBREADS 

Take half a pound of calves' sweetbreads; 
boil for half an hour and remove all fat and 
skin. Put into a frying pan with a little but- 
ter, and brown slightly. Lay the sweetbreads 
on a piece of toast. Mix half a teaspoonful 
of flour, three tablespoonfuls of milk, three 
tablespoonfuls of the water in which they have 
been boiled. Blend thoroughly and boil until 
it thickens. Pour over for gravy. 

Beef sweetbreads are prepared the same way 
but they must be boiled for three hours. 



114 THE PRACTICAL CARE AND 

CALVES* BRAINS. 

Are prepared the same as sweetbreads, but 
it is not necessary to boil them. 

SCALLOPED CHICKEN. 

Fill small dishes with finely-cut (not chopped) 
chicken. Cover with a thin layer of bread 
crumbs, and put little squares of butter on top. 
Push the bread crumbs aside in one place, pour 
in enough thickened milk to come to the top 
of the dish; season with salt. Bake in a 
moderate oven until milk boils, and bread 
crumbs are brown. 

CORNSTARCH PUDDING. 

One heaping teaspoonful of cornstarch ; one 
teaspoonful of granulated sugar; one cup of 
boiling milk. Blend the cornstarch and sugar 
with a little cold water; add the boiling milk, 
and boil until it thickens. Add five drops of 
vanilla extract. Pour into a mould and serve 
cold with cream and sugar. 

CHOCOLATE PUDDING. 

One teaspoonful of granulated sugar; one 
heaping teaspoonful of cornstarch; one heap- 
ing teaspoonful of cocoa or ground chocolate ; 
blend with a tablespoonful of cold water. Add 
one cup of boiling milk, boil until it thickens. 
Add five drops of vanilla extract; serve with 
cream and sugar. 



FEEDING OF CHILDREN 11* 

JUNKET. 

Take ^2 pint of fresh milk; remove all the 
cream ; warm slightly (a little more than luke 
warm) ; add one teaspoonful of essence of 
pepsin; stir just enough to mix it; keep in a 
warm (not hot — about 70°) place until thick. 
Serve with sugar. 

This is a nice, light dessert for children of 
any age, from one year up. 

STRAINED PRUNES. 

Take one pound of prunes ; wash thoroughly, 
soak in cold water over night. Next morn- 
ing, boil until soft, and just before taking off 
the fire, add a tablespoonful of granulated 
sugar. When cold remove all the stones, mash 
through a wire strainer with a large spoon or 
potato masher. 

BAKED CUSTARD. 

Break an egg into an old cup or a small 
dish that holds about seven ounces. Beat the 
egg thoroughly and add a teaspoonful of gran- 
ulated sugar, five drops of vanilla extract and 
four ounces of cold milk; strain. Bake in a 
moderate oven until the top is slightly brown. 
Serve cold. 

When baking, stand custard (or custards) in 
a pan of water, and do not let the water come 
to a boil. If the water is allowed to boil, the 



116 THE PRACTICAL CARE AND 

custard will rise too high, and fall flat as soon 
as it is taken out of the oven. 

BOILED CUSTARD. 

Separate the yolk and the white of an egg, 
mix the yolk with a teaspoonful of granulated 
sugar, stir until smooth. Bring four ounces 
of milk to boiling point and stir in the yolk 
and sugar, put on the fire until it begins to 
thicken (do not let it boil or it will curdle). 
Remove from the fire, strain; beat the white 
of the egg stiff, mix all together and set in a 
cool place. Serve cold. 

PRUNE SOUFFLE. 

One pound of prunes, soaked and boiled 
until soft. Remove all stones and mash 
through a wire strainer. Add one tablespoon- 
ful of granulated sugar, half teaspoonful of 
vanilla extract, and the stiff-beaten whites of 
two eggs. Stir together and bake in a moder- 
ate oven for twenty minutes (be sure the oven 
is not too hot or it will fall when removed). 
Serve cold with whipped or plain cream. 

FRENCH TOAST. 
Take one raw egg, break into a soup plate; 
add one teaspoonful of granulated sugar, and 
if desired, a little vanilla extract. Beat thor- 
oughly, fill the bowl of the soup plate with 
milk. Lay slices of bread in it, one at a time, 



FEEDING OF CHILDREN 117 

until soaked through. Fry in lightly buttered 
pan until brown. Serve with jelly and pow- 
dered sugar. 

OMELETTE. 

Beat the white of one egg (with a fork) 
very stiff. Beat the yolk in another dish, until 
smooth; add J^ a teaspoonful of granulated 
sugar and three drops of vanilla extract. Have 
a hot frying pan on the fire, slightly buttered, 
also two hot plates in the oven, ready to 
receive it. Next mix together the white and 
yolk, do not stir much. Put in the frying pan ; 
when it begins to brown, fold once; put be- 
tween the hot plates, leave in the oven one 
minute, serve immediately. (Do not have the 
oven too hot or it will stick to the plate.) 

OMELETTE PANCAKES. 

Beat the white of one egg very stiff, with a 
fork. Put the yolk in another dish with half a 
teaspoonful of sugar and three drops of vanilla 
extract; stir until smooth. Put a frying pan 
on the fire, slightly buttered. Stir the yolks 
and whites together (just enough to mix them). 
Pour on the frying pan in four equal parts. 
When brown on one side, turn with a pancake 
turner (as you would any pancake). When 



118 THE PRACTICAL CARE AND 

browned slightly on both sides, put on a warm 
plate (not in the oven). Sprinkle a little sugar 
and a few drops of orange juice on each one. 
Serve immediately. 

IRISH MOSS PUDDING. 

Soak two tablespoonfuls of Irish moss for 
ten minutes in cold water. Wash thoroughly 
(also in cold water). When clean, add a cup- 
ful (eight ounces) of cold milk, soak for half 
an hour. Put in double boiler; heat slowly to 
boiling point; boil for ten minutes, stirring all 
the time. Add one teaspoonful of granulated 
sugar and five drops of flavoring extract ; strain 
through a wire strainer; pour into cups and 
leave on ice until cool. It may also be taken 
hot as a gruel by adding more milk. 

JUNKET CUSTARD. 

Beat one tgg to a froth (yolk and white 
together) ; sweeten with a teaspoonful of 
sugar; add half a pint of warm milk, from 
which all the cream has been taken. Add a 
teaspoonful of essence of pepsin, or rennet. 
Strain. Pour into two small cups ; let it stand 
in a warm room, temperature about 70°, until 
quite thick. When thick it may be put into 
the icebox, being careful not to shake it. 



FEEDING OF CHILDREN 119 

MISCELLANEOUS SUGGESTIONS. 

How to Filter Water and Solutions. 
Boil the water fifteen minutes, let it stand 
the same length of time to settle, as there is 
usually a lot of sediment. Take a clean funnel, 
glass or agateware preferred ; stuff the narrow 
part of the funnel tight with absorbent cotton. 
Let the water drip slowly through; throw 
away the first ounce or two, to wash off the 
cotton and to avoid getting any dust that may 
be on it into the water. The rest of the water 
that drips through is ready for use. Filter 
boric acid for eye solutions the same way. 
Also mouth wash. 

USEFUL HINTS. 

1. Always boil bottles, nipples, funnels, strain- 

ers, in fact everything used for babies' 
milk, each and every time before using. 

2. Never check loose bowels suddenly. 

3. Never let a child go longer than twenty- 

four hours without a movement. 

4. Never let a child go outdoors on a windy, 

dusty day. 

5. Always wait one hour after a meal before 

bathing a child. 

6. Never rock a child, or shake it up in any 

way after it has been fed, as it will some- 
times cause vomiting. 

7. Never overfeed a child or let it eat too fast, 

see page 122. 



120 THE PRACTICAL CARE AND 

8. Never reheat a bottle. When the baby is 
finished if there is any food left, throw it 
away, rinse the bottle and fill with clean 
water. 
HOW TO STERILIZE MOUTH CLOTHS. 
A nice way to prepare mouth cloths for in- 
fants and children too young to use a tooth 
brush is to take some old table napkins, old 
handkerchiefs, or pieces of any kind of old 
linen. Wash thoroughly to get all the starch 
out, and boil. Hang up to dry. After they 
are dry cut out all the hems and worn places, 
and cut into pieces four or five inches square. 
Put into a pint mason jar, and sterilize by 
standing in boiling water half an hour. (Do 
not fill the pan the jar is in more than half full 
of water.) While they are boiling lay the top 
of the bottle on lightly, but do not screw 
down, as the glass would crack. Remove from 
the fire, put the cover (without any rubber) 
on tight, and they are ready for use. 

MOUTH WASHES. 

Ordinary. — Two heaping teaspoonfuls of 
boric acid aystals, half pint of boiling water. 
Put crystals in bottle, pour on boiling water. 
When cold filter through cotton. 

Special. — For coated tongue or sore mouth, 
or to be used all the time if preferred : 
Glycerine, 2 ounces. 
Borax, y 2 teaspoonful. 



FEEDING OF CHILDREN 121 

Boiling water, 8 ounces. 
When cold filter through cotton, and use the 
same as any other mouth wash. 



TEETHING. 

All children are more or less fretful and 
sleep poorly during the teething period ; some 
have acute, some only slight, indigestion ; some 
have fever, loss of appetite and loose bowels; 
but these symptoms subside as soon as the 
tooth or teeth appear. Usually the severe 
symptoms last only a few days; sometimes 
several weeks. Frequently, during this period 
large quantities of water run from the child's 
mouth, making it necessary to wear a bib. This 
is commonly called "drooling." 

If there is a rise of temperature, 100° or over, 
by rectum, it is best to consult your family 
physician, as the trouble may be caused by 
something entirely different. Don't take 
chances. 

There are twenty teeth in the first set, and 
while there is really no regularity in the way 
they come, the usual way is for the two central 
lower ones to come first, from the fifth to the 
ninth month; next, the four central upper ones, 
from the ninth to the twelfth month. That is, 
a child a year old usually has six teeth. Next 



122 THE PRACTICAL CARE AND 

come the other lower central teeth; then the 
four double ones, from the 12th to the 18th 
month; next, the eye and stomach teeth, be- 
tween the 18th and 24th month; next come 
the other four double ones, between 2 and 2}i 
years. 

OVERFEEDING 

It is a great mistake for any mother to ex- 
pect her baby to gain rapidly and abnormally 
just because some other baby does. But that 
is a mistake very often made, and frequently 
the food is made entirely too strong, and the 
child's digestive organs are overtaxed, which, 
in course of time, will result in partial or entire 
loss of appetite, diarrhoea or vomiting, and 
these conditions will do a great deal of harm, 
and are altogether unnecessary. It is best to 
be satisfied with a normal, steady gain. 

Of course, if a baby does not gain at all, 
something must be done ; but it must be grad- 
ual, and within reason. Usually there will be 
no trouble in this respect where a baby takes 
the normal amount and quality its age calls 
for. 

CARE OF BABY'S BOWELS. 
A child under a year old should have two 
bowel movements a day, but if they move very 
freely once a day, and the child feels comfort- 
able, one will be sufficient; but you must be 



FEEDING OF CHILDREN 123 

sure that it is a large, thorough one. The first 
four months, the stools should be smooth and 
yellow (like mustard in appearance). After 
that the color will be according to the food 
taken — some baby foods turn the movements 
brown. Lumps show indigestion; green, too 
much acidity. If a child has green movements 
that irritate the skin, the cows' milk should be 
taken away, and only Nestle's food, or malted 
milk (or broth, if old enough) given until well. 

A baby should be taught to use a nursery 
chair as soon as it is old enough to under- 
stand — usually about six months old, some- 
times much younger. It is useless to try to 
teach a child anything of that kind until it is 
old enough to understand. 

If the stools do not look smooth and yellow, 
and the child is otherwise well, gaining in 
weight, and comfortable, it is not necessary 
to make any changes in the food. 

ABOUT ENEMAS AND CONSTIPATION, 

All children at some period have times when 
their bowels do not move (not constipation). 
The best thing to do in such cases is to 
give an enema of sterilized water in a soft 
rubber syringe, or, once in a while, a long gly- 
cerine suppository inserted a little way, and 
held about a minute. Avoid physics, they only 



124 THE PRACTICAL CARE AND 

make matters worse, and the condition is only 
temporary. A little extra cream added to the 
food will usually correct it. Always boil an 
infant's syringe each time before using. The 
best kind to use is an ear syringe, made en- 
tirely of soft rubber, which holds from one 
to two ounces. This can be bought at any 
drug store. 

If it is absolutely necessary to give a physic, 
castor oil may be given once; but if given 
oftener, the after effects are constipation. Calo- 
mel should never be given, unless prescribed 
by a physician. Phillips' milk of magnesia is 
harmless, and usually acts very nicely. It 
should not be used oftener than every fourth 
day, and may be given with the first bottle in 
the morning (with the milk), or with the 
drinking water. The dose is one teaspoonful 
(one dram), under three months; two tea- 
spoonfuls (two drams), under six months; 
three teaspoonfuls (three drams), under nine 
months ; from nine months to a year, one table- 
spoonful (half an ounce). 

Gluten suppositories may also be used for 
a change, twice a day. Infants' size for a baby 
less than two years; adult size for an older 
child. Sometimes one feeding of malted milk 
instead of the regular last feeding at night, will 
help. It is very simple to prepare, and requires 
no cooking. 



FEEDING OF CHILDREN 125 

EMERGENCIES. 
The following remedies and methods of treat- 
ment are only intended for cases of 
emergency. When it is possible con- 
sult your physician at once, 

COLIC— CAUSES AND CURES. 
Colic is usually caused by indigestion. Be- 
fore dosing a child with anything, try and find 
out the cause. It is sometimes caused by an 
overloaded stomach, and by putting it on a 
very light diet for 12 hours — barley water for 
instance* — it will be all right. 

Below are a few simple remedies: 
For colic — Six drops of brandy in one ounce 
of water, and a little milk-sugar, or five 
drops of annisette cordial in one ounce of 
water, or plain hot water, or fennel seed tea. 

Fennel Tea. — One teaspoonful of fennel 
seed, one level teaspoonful granulated sugar, 
eight ounces of boiling water. Steep five min- 
utes, and strain through cheesecloth. Give 
three or four ounces at a time. 

FOR HIVES. 

Wash the hives with a strong solution of 
boric acid. 

BURNS AND SCALDS. 

Equal parts of lime water and linseed oil; 
mix thoroughly, soak a piece of soft linen or 



120 THE PRACTICAL CARE AND 

lint in it, lay on the wound, cover with oil 
silk to exclude the air ; change frequently. The 
oil must be boiled for half an hour in the bot- 
tle, to sterilize it, and allowed to cool before 
adding the lime water. 

Boric acid solution is also good. 

SOUR STOMACH. 

One grain of bi-carbonate of soda in drink- 
ing water three times a day for an infant. 
Five grains three times a day in water for an 
older child. 

VOMITING 

When a child who is on an entire liquid diet 
vomits, it is sometimes caused by the food 
being taken too fast, or too large a quantity 
being given, causing over-distension of the 
stomach. By giving two ounces less, in the 
latter case, it would be relieved. 

When on a fresh milk diet, it would be better 
to give something else instead for two or three 
feedings, either Nestled food or malted milk — 
two ounces less than the regular feeding. 

In case of a nursing baby, the child should 
be weighed before and after feeding. The 
amount it has increased after nursing will be 
the amount of milk in its stomach. If found to 
be more than a child of its age should take, 
it should be nursed several minutes less, and 
will not get so much. If there is any rise of 



FEEDING OF CHILDREN 127 

temperature, consult your physician, as vomit- 
ing accompanied by fever may be the fore- 
runner of something serious. 

If the milk runs from the bottle instead of 
dropping out, use a nipple with a smaller hole. 

Older children sometimes have a habit of 
gulping down their food. Teach them to eat 
slowly. 

EXCESSIVE VOMITING. 

Give three ounces of barley water (made 
from pearl barley) and one ounce of lime water 
every three hours, and no other food for at 
least 24 hours. After the first 24 hours, use 
some patent food that does not require milk, 
such as Nestle's food or malted milk. When 
there has been no vomiting for 48 hours, use 
the regular formula again. If the child has a 
rise of temperature (over 100°) send for your 
family physician. The child should have a 
cathartic. 

Vomiting is where the food comes up with 
a rush. Spitting is where it runs out slowly. 

SUMMER COMPLAINT 
Take away all milk and milk foods for 24 
hours, and longer if necessary. Give barley 
water only, at the usual time for feeding. Also 
give the white of an egg (albumen water), stir- 
red, not beaten, in half a glass of water, three 
times a day. Sweeten with half a teaspoonful 



128 THE PRACTICAL CARE AND 

of granulated sugar, or one teaspoonful of 
milk-sugar. If there is much pain or weak- 
ness, ten drops of brandy may be added to each 
white of egg. A dose of castor oil may also be 
given. 

After a child has had an attack of summer 
complaint, fever, stomach or bowel disturb- 
ance of any kind, it is better to avoid fresh 
cows' milk for several days and use instead 
Nestle's food, malted milk or condensed milk. 
After two or three days the regular food may 
be given again, but not full strength. Begin 
by using half the usual quantity of milk, using 
extra water in place of the other half; grad- 
ually increase by adding half an ounce of milk 
(leaving out the same amount of water) to 
each bottle every day until on the regular 
formula again. Add the cream last of all in the 
same manner. 

Barley water may also be used instead of 
baby food for several days, or until on the reg- 
ular formula. 

CHAFING. 

Wash the affected parts with a weak solu- 
tion of boiled starch water. About a teaspoon- 
ful of starch to half a pint of boiling water. 
Powder during the day with the following 
powder, marked "Special." 

At night use only cold cream or zinc salve. 



FEEDING OF CHILDREN 129 

Special.— One ounce of oxide of zinc powder; 
one ounce of common talcum; one teaspoon- 
ful of boric acid powder; mix. Do not get the 
powder into the eyes or mouth, otherwise it is 
harmless. 

RASH, OR PRICKLY HEAT. 

Children are subject to rash or prickly heat 
in very hot weather, no matter what care is 
taken to avoid it. Wash the affected parts in 
a soda solution, using a tablespoonful of bi- 
carbonate of soda to a pint of boiled water. 
Dry thoroughly with a soft cloth, and powder 
freely two or three times a day. 

The powder, marked "Special," is an excel- 
lent one for any kind of rash. Use as little 
water as possible, and the powder very freely. 
Avoid grease of any kind. 

CUTS AND BRUISES. 

Clean the cut thoroughly with peroxide of 
hydrogen until it does not bubble. Put on any 
of the following powders : Nosophen, aristol, 
or boric acid. Dress three times daily. 

Bruises. — A piece of raw beef bound over 
the wound will prevent its turning black. After 
that put on warm witch hazel or arnica. If 
there is much pain, alternate with a warm flax 
seed poultice. 



ISO THE PRACTICAL CARE AND 

CROUP. 

Place a piece of absorbent cotton soaked in 
warm camphorated oil, all around the neck 
and well up under the ears, or a cold compress 
covered with flannel may be used in the same 
way. The result is about the same. 

Alternate every five, ten or fifteen minutes, 
according to the severity of the attack: one 
teaspoonful of warm yellow vaseline (always 
have a new bottle for this purpose) and ten 
drops of syrup of ipecac until the child vomits. 
During the severity of the attack, keep a kettle 
boiling in the room, or a pint of water, boiling, 
to which ten drops of turpentine or creosote 
have been added. Send for the doctor. 

CONVULSIONS. 

For convulsions, put the child into a warm 
bath (about 104°). Place cold compresses, 
or an ice bag, on the head. Keep in the water 
until thoroughly relaxed, adding more hot 
water from time to time, to keep the tempera- 
ture even. Put two tablespoonfuls of mustard 
to each gallon (four quarts) of water. Give 
thirty drops of syrup of ipecac to make the child 
vomit, as convulsions are sometimes caused 
by acute indigestion. Give enema of pure 
olive oil. Send for the doctor. 



FEEDING OF CHILDREN 131 

COLD IN HEAD. 
Warm some liquid, yellow vaseline; hold 
child's head lower than feet and drop about 
eight drops into each nostril, with a straight 
glass medicine dropper, three times a day. 
Also rub chest and back with warm camphor- 
ated oil, night and morning. Keep temperature 
of room about 70 degrees. Normal salt solu- 
tion may be used instead of vaseline. 

COLD ON CHEST. 

Rub chest and back with warm camphor- 
ated oil, and cover the child from the neck to 
the waist with a jacket made of oil silk and 
lined with a thin layer of absorbent cotton. 
Cut it like a high-necked, sleeveless waist. Boil 
in the room, about fifteen minutes at a time, a 
pint of water, to which ten drops of turpentine 
or creosote have been added. Do this three 
times a day, or oftener, if the air of the room 
is to be kept very moist. Plain tincture of ben- 
zoin may also be used — half a teaspoonful to a 
pint of water. 

SORE EYES. 

Wash the eyes thoroughly, inside and out, 
with the filtered boric acid solution. 

Use a medicine dropper; do not be afraid of 
getting in too many drops, as all traces of the 
discharge must be taken away. Most children, 



132 THE PRACTICAL CARE AND 

especially infants, will open and shut the eyes 
constantly while the solution is in. If they 
do not, move the eyelids slowly up and down 
several times to make sure that the eyes are 
clean. Always taste eyewashes before drop- 
ping into children's eyes. 

In dropping in the solution, do not drop on 
the eye itself, but on the inside of the lower 
lid. If the eyelids stick together, put on a little 
plain vaseline — the kind that comes in tubes is 
the best for the purpose. 

If this does not help in a few hours consult 
your physician. 

Be careful about taking a young child sud- 
denly into a very light room, or letting it sleep 
facing a bright light. Always use a shade. 

EARACHE. 

Twist a piece of absorbent cotton into a long, 
narrow roll ; dip it in warm boric acid solution 
and place in the ear, leaving out a long enough 
piece so that it can be easily removed. Place 
a hot water bottle under the head in such a 
way that it touches the end of the cotton, and 
the heat goes through that into the ear. 

DISCHARGES FROM THE EAR. 

Water should not be put in the ears, unless 
they are discharging freely — sometimes it is 



FEEDING OF CHILDREN 133 

necessary, but it should be done very care- 
fully. The best kind of a syringe to use is a 
soft rubber one and the best thing to use is 
boric acid solution, unless some special lotion 
is ordered. Warm slightly, fill the syringe, 
insert it in the ear just inside the opening — 
draw the ear gently upward, and point the end 
of the syringe upward, instead of straight, and 
slowly empty it in the ear. 

Do not use force — just a gentle pressure. 
Do not be afraid of getting too much in the 
ear, as what it cannot hold will run out. 

This is an important thing that everyone 
should know how to do, as abscesses in the 
ear are quite common with children, and they 
have to be syringed frequently. These direc- 
tions are given in case of an emergency, but 
if it is possible, your physician should be noti- 
fied at once. 



DISCHARGING NAVEL. 

Wash three times a day, first with peroxide 
of hydrogen; dry thoroughly with absorbent 
cotton. Next, wash with a strong solution of 
alum water. Dry thoroughly. Powder with 
an astringent powder — aristol or nosophen, 
or equal parts of boric acid powder and corn- 
starch. 



134 THE PRACTICAL CARE AND 

HERNIA, OR RUPTURE OF THE NAVEL 

Before anything can be done about this all 
discharge must have stopped at least twenty- 
four hours. If it sticks out very much the best 
way to begin is to boil a 5-cent piece (to be 
sure it is clean), cover with old linen so that 
one side is filled out and arched in the form 
of a button. Leave one side perfectly smooth, 
and sew the other side up so the coin cannot 
fall out. Lay this on the protrusion, and strap 
on with strips of adhesive plaster one inch 
wide. Leave it on for a week; in the mean- 
time do not bathe the child in the tub. 

At the end of a week remove the plaster 
very carefully, taking care that the protrusion 
keeps in. If the child is over six months con- 
tinue this treatment; if under six months, 
after the week is up, remove the coin and 
plaster and fold where the protrusion has been 
(being careful not to let it come out again) to 
form a kind of pocket. Get some waterproof 
adhesive plaster, and beginning at the bot- 
tom, stick the plaster on, leaving a deep crease 
in the skin. 

The plaster should be one inch wide and 
four inches long. Put another piece the same 
size across it to form a cross. 

It is better to get someone to do it who 
understands it, as it is very particular work, 



FEEDING OF CHILDREN 135 

and need only be changed once in ten days, 
and if the waterproof plaster is used it need 
not interfere with the tub bath. 

RICKETS. 

There are a number of reasons why children 
get rickets, but there is undoubtedly a large 
percentage of cases where only the nutrition 
is at fault. 

I do not think that any artificially-fed infant 
really thrives unless it has fresh cows' milk, 
modified properly to suit the condition and age. 
I have seen a number of cases where children 
were raised on some patent food not calling 
for fresh milk, and many of them had serious 
trouble; while children raised on the modified 
cows' milk were strong, healthy and normal 
in every respect. 

The best treatment is plenty of nourishment, 
the kind and amount to depend upon the age 
of the child. The principal things are raw 
milk, cream, orange juice, lime water and pure 
cod liver oil, also beef juice, white of egg, and 
brandy. 

SCALY HEAD. 

Get a cake of tar and sulphur soap. Use the 
same as any soap for a shampoo. Put a little 
warm olive oil on the head every night. Wipe 



136 THE PRACTICAL CARE AND 

it off with cotton, leaving only a little on, as 
it stains, and a little does as much good as a 
larger quantity. 

A preparation of sulphur and vaseline is also 
very good— -one dram of sulphur powder to one 
ounce of yellow vaseline, mixed while the vase- 
line is hot. Next morning use the soap men- 
tioned as a shampoo, and continue this every 
day until the head is perfectly clean. 

CHOKING. 

If a child chokes from any liquid, put the 
elbows together and raise the arms quickly 
over the head. Repeat this two or three times, 
raising the child up or laying it on its side. 
If it does not respond at once sprinkle cold 
water on the head, and the shock will cause a 
quick indrawing of the breath, which gives 
instant relief. If the choking spell is from a 
solid substance, look down the throat and try 
and reach it with the thumb and forefinger, or 
take the child by the feet and pat it hard on the 
back. 

NOSEBLEED. 

Ordinary nosebleed can be checked by put- 
ting a cold compress on the nose and using a 
little gentle pressure; place a piece of ice 



FEEDING OF CHILDREN 137 

wrapped in flannel at the nape of the neck. If 
this does not check within a reasonable time 
use the following. Take a small amount of 
listerine or alum solution, soak a strip of gauze 
or linen about an inch wide in it, and lightly 
plug one or both nostrils, as the case may 
require, cutting it off about half an inch from 
the nostril. Do not use any force; just plug 
lightly. 

This may be left in twelve hours, but if it 
causes any annoyance it may be removed after 
four hours. In removing take hold of the piece 
outside and remove gently, keeping the finger 
and thumb of the left hand on the upper part 
of the nostril. Consult your physician. 



138 THE PRACTICAL CARE AND 

CONTENTS OF THE 

FAMILY MEDICINE CHEST. 

Quarter-yard of oil silk. 

2 ounces, equal parts, of linseed oil ana 

lime water. 
1 funnel. 
1 strainer. 

1 package of absorbent cotton. 
Small bottle of lime water. 
1 graduate measuring glass. 
1 dropper. 
Liquorice powder. 
Castor oil. 
Small syringe. 
Glycerine suppositories. 
Mustard, in can. 
Bath thermometer. 
Small box, containing common laundry 

starch. 
Aristol or nosophen powder. 
Boric acid powder. 
Boric acid solution. 
Peroxide of hydrogen. 
Witch hazel, or tincture of arnica. 
Olive oil. 
Syrup of ipecac. 

One fresh bottle of yellow vaseline, sterilized. 
Turpentine. 
Liquid yellow vaseline. 
Camphorated oil. 



FEEDING OF CHILDREN 13J> 

"Special" powder (page 129). 

Zinc salve. 

Brandy. 

Alcohol. 

Aromatic spirits of ammonia. 

Bi-carbonate of soda. 

Fennel seed. 

Borax. 

Glycerine. 

Ground flaxseed. 

A small quantity of each of these will do. 

HOW TO GIVE MEDICINE. 

Always look carefully at the label, and never, 
by any chance, use a bottle that has no label. 

Mistakes have been made — often serious 
ones. In pouring medicine from a bottle al- 
ways leave the label turned up, as, if the con- 
tents is spilled on it, the directions cannot be 
read. 

All medicines except cough syrups should 
be given in water; usually three or four times 
the amount of the medicine. 

Cough syrups are to allay irritation in the 
throat, and the full strength is required. 

CASTOR OIL. 

In giving oil to children it should be warm, 
and two or three drops of brandy and a little 
sugar added. 



140 THE PRACTICAL CARE AND 

Doses : 

One month and under, 30 drops. 

Two months and under, 40 drops. 

Three months and under, 50 drops. 

Four months and under, 60 drops. 

From four months to one year, 1 teaspoonful. 

One to two years, V/ 2 teaspoonfuls. 

Two to five years, 2 teaspoonfuls. 

It cannot be tasted in coffee or orange juice, 
(about four times the amount of coffee or 
orange juice to the amount of castor oil), and 
may be given to older children in this way. 
A child from ten years upward may take a 
tablespoonfuL 

COUGH SYRUP. 

Syrup of tulu, 2 ounces. 

Muriate of ammonia, % dram. 

Half a teaspoonful every two hours. This 
may be given to infants. 

FLAXSEED AND LEMON JUICE 

One heaping tablespoonful of whole flax- 
seed, one heaping tablespoonful of granulated 
sugar. Pour over this one pint (two cups) of 
boiling water, and let it stand until cold. Add 
the juice of a lemon and a little more sugar if 
needed. 

Strain, and give a tablespoonful every two 
or three hours. 

This is for children over two years old. 

It may be used for infants by putting half 
a stick of liquorice in instead of the lemon juice. 



FEEDING OF CHILDREN 141 

USE OF STIMULANTS IN SICKNESS. 

I have found that brandy or whiskey (the 
effect is about the same) is a great help in all 
cases. I do not mean in large quantities. For 
instance: A child under three months could 
take twenty- four drops in twenty-four hours; 
three with each feeding. 

Over three months, and under six months, 
twenty-eight drops in twenty-four hours; four 
drops with each feeding. 

One year old, six drops to each feeding, and 
when the illness is over, and the child is get- 
ting well, stop it gradually by giving four 
drops less to the entire amount each day until 
you do not use any. 

Of course, with special directions or special 
needs, it may be given in much larger quan- 
tities, but under ordinary circumstances the 
above directions may be followed. 

THROAT GARGLES. 

One teaspoonful of alum, one teaspoonful 
of borax and eight ounces of hot water. Or, 

Ten drops, 95 per cent, of carbolic acid. Mix 
thoroughly with a teaspoonful of glycerine. 
Add one teaspoonful of borax and eight ounces 
of water, and mix. 

The sore throat should be gargled every two 
hours, and a cold compress covered with flannel 
kept on. , 



142 THE PRACTICAL CARE AND 

BATHING, POULTICES, APPLICATIONS 

TURPENTINE STUPES. 

Wring a piece of flannel out of hot water; 
have it large enough to cover the affected part. 
Sprinkle with spirits of turpentine; do not 
pour it on, let it drop evenly. Lay it on the 
affected part; cover with oil-silk and a large 
piece of dry flannel. Leave it on half an hour 
unless it irritates too much. 

SALT SOLUTION. 

One small level teaspoonful of common table 
salt to a pint of boiling water. Filter through 
cotton. 

MUSTARD PLASTERS. 

Put the white of an egg into a cup, add 
enough mustard to make it a nice consistency. 
Stir out all the lumps, spread between old 
linen or cheesecloth. This is full strength, but 
unless left on a very long time will not blister. 

Not so strong: One part of mustard to two 
of flour; enough water to make a paste. Use 
the same as above. 

FLAXSEED POULTICES. 

Have the water boiling, the amount to be 
according to the space to be covered. A pint 
is usually enough for an ordinary poultice. 



FEEDING OF CHILDREN 143 

Stir in the ground flaxseed very gradually, 
until it is the required consistency, not too wet. 
Bring it to a boil. Spread between cheescloth, 
and put on as hot as it can be borne. Cover 
with oil-silk, a thick layer of cotton and a loose 
bandage. Change every two hours unless or- 
dered differently. 

COLD PACK. 

Lay a rubber sheet over the bed, cover with 
a cotton or bath sheet. Remove all the patient's 
clothing and wrap in a dry woolen blanket 
from neck to below feet. Wring a sheet out 
of cold water (remove the blanket) and wrap 
the entire body in it, with the exception of the 
head, being sure that the sheet touches every 
part of the body. Wrap the blanket on the 
outside of this and cover with another light 
blanket. Put a cold compress on the head, 
covered with a dry towel. If the patient goes 
to sleep it may be left on until he (or she) 
awakens. If not, half an hour is usually long 
enough. The wet sheet should then be re- 
moved and the patient dried, and either dressed 
in night clothes and put into a warm bed, or 
wrapped in a warm blanket. 



X44 THE PRACTICAL CARE AND 

HOT PACK. 

If possible take a thin blanket (if not, a 
cotton sheet), wring it out of very hot water, 
as it cools quickly, and use in exactly the same 
way as a cold pack. This is very soothing 
for nervous, restless children, and will some- 
times make them sleep when ordinary methods 
have failed. , 

Be careful to keep covered while sleeping. 



"SPECIAL" SALVE. 

Oxide of zinc ointment, y 2 an ounce. 
Pulverized starch, y 2 a dram. 
Lanoline, 2 ounces. 
Mix well and mark, "For external use." 

This salve is excellent for eczema, chafing, 
or any kind of skin eruption. 

For chafing, use the salve at night, and the 
"special" powder in the daytime. 

It is also excellent for "scaly head." 

Warm the salve until it runs (not hot, just 
warm) ; rub on head every second night. Next 
morning, wash the head with soap, and rinse 
with warm water to which a little borax has 
been added (about a teaspoonful to a quart of 
warm water). Do this every second day until 
scalp is perfectly clean. 



FEEDING OF CHILDREN U5 

HOW TO GIVE A BABY A TUB BATH. 

A baby three weeks old is ready for a tub 
bath, and the first thing to consider is what 
kind of a tub to get. The ordinary oval foot 
tub will not do. 

The tub should be free from all paint. Zinc, 
plain tin or rubber are the best. There is a 
very nice tub made of white enamel, not at all 
expensive, very clean, and lasts for years with 
ordinary care. , 

The tub should be long enough to allow the 
child to lie down, with plenty of room to spare 
at the head and foot to allow for growing and 
kicking. It should be deep enough to allow 
the child's chest to be entirely covered with 
the water without spilling over. The second 
size is the best, as it will last until the child is 
able to sit up and use the ordinary stationary 
bath tub. 

Everything should be in readiness before the 
bath begins — wash cloths, soap, mouth wash, 
dry, warm towels, a bath apron, talcum 
powder, bath thermometer, safety pins, some- 
thing to throw over the child until it becomes 
accustomed to the lower temperature of the 
room it is taken into after the bath. The 
temperature of the bath room should be 75 
degrees or more. 

If possible have some way to warm the 



146 THE PRACTICAL CARE AND 

towels and clothing. A hot water bag filled 
with very hot water is a good substitute. 
Have the bath tub on a box or stand, so that 
it is a convenient height to stoop over. 

Take off all the baby's clothes and wrap it 
in a soft towel and the bath apron. Wash the 
mouth thoroughly with whatever solution you 
are using. Next wash the face (without soap) 
with a soft sponge or wash cloth, and dry. 
Next wash the head, ears and neck with soap 
and water, being careful not to get any water 
into the ears, and either rinse and dry before 
putting into the tub, or rinse in the tub, which- 
ever comes easier. Next, soap the body all 
over, and gently lower into the tub, supporting 
the baby's head on your left wrist, and holding 
it around the left arm with the thumb and fore- 
finger of your left hand, keeping your right 
hand under the body until it is in the water. 
Until a child becomes accustomed to the bath, 
it is best to lay a towel over it until it is in 
the water. 

Take the wash cloth and wash the body 
all over with your right hand, keeping your 
left in the position named until the baby is 
on your lap again. 

The duration of the bath should be from 
three to five minutes, and the temperature of 
the water 98 degrees to begin with. 

Next, have a dry, warm towel over the bath 



FEEDING OF CHILDREN 147 

apron on your lap, and take the baby out of 
the water in the same manner you put it in, 
that is, with the right hand under the body. 
Be careful not to hurt the baby's right arm, 
which is usually hanging down, and seems 
very much in the way. 

Next, dry thoroughly, especially all the 
creases, and powder by sprinkling a little on 
and rubbing with the hand. Next, dress as 
quickly as possible, putting on the band and 
shirt first. 

The baby should be fed just as soon as it 
is dressed, even if it is half an hour ahead of 
the usual time. 

During the time that the baby was having 
its bath, the room to which it is going should 
have been thoroughly aired and brushed up, so 
that it can take its nap in a nice, fresh room. 

The temperature of the bath should be 98 
degrees to begin with, and gradually lowered 
until it is 95 degrees, when the baby is two 
months old. After three months it should be 
gradually changed as low as seems comfort- 
able for the child, but not cold enough to 
shock. Some children, like some grown people, 
cannot stand cold water. A child should be 
bathed once a day for the first year ; after that 
every other day during the second year, and 
then twice a week. After eight months the 
head should be washed only every second day. 



148 THE PRACTICAL CARE AND 

CARE OF THE EYES, 

The first two weeks of a baby's life the 
eyes should be washed three times a day (in- 
side and out) w r ith a filtered solution of boric 
acid. The solution should be dropped on the 
inside of the lower lids, with a medicine drop- 
per. If, at the end of two weeks, the eyelids 
look slightly inflamed, or if there is a slight 
discharge, continue the treatment. If the eyes 
are in a healthy condition it is better to let 
them alone, and only wash the outside with 
clean water when you wash the face. 

Sometimes boric acid solution, used when 
it is not necessary, irritates the eyes. 

CARE OF THE MOUTH. 

Baby's mouth should be washed thoroughly 
with a soft mouth cloth dipped in boric acid 
solution and wrapped round the little finger of 
the right hand, each time before feeding, unless 
it has had a drink of water — then it will not be 
necessary. Do not wash the mouth after feed- 
ing. Be sure your hands are perfectly clean 
before touching the mouth cloth. 

SALT BATH. 

For weak, delicate children, or those who 
perspire very freely, a salt bath will be found 
very invigorating. 



FEEDING OF CHILDREN 149 

To prepare a salt bath, take one teacup of 
sea salt to each two gallons of water (eight 
quarts). Common salt may also be used in the 
same proportions. 

BRAN BATH. 

Some children have such delicate, sensitive 
skin that they cannot use soap. In such cases 
bran will be found very soothing. To prepare 
a bran bath, put half a pint of wheat bran in 
a cheesecloth bag; tie or sew up, squeeze 
several times in the water, and leave it in dur- 
ing the bath. This is enough for an ordinary 
sized bath tub half full of water. The bran 
should be removed each time, but the bag may 
be washed and used again. This is also very 
good in most cases of skin trouble, 

SOAP SHAMPOO. 

Take a small cake of castile soap, about four 
ounces. Shave with a knife, and put it on to 
boil with a little over a quart of cold water. 
Boil about three minutes, or until it has all dis- 
solved. Put in a mason jar, and it is ready 
for use. After boiling, there should be enough 
to fill a quart jar. Keep in a cool place. 

This is an excellent shampoo, and is used 
like any ordinary soap. 



150 THE PRACTICAL CARE AND 



BABY'S CLOTHING, BASKET, ETC. 

CONTENTS OF BABY BASKET. 

Lanoline, cuticura, or castile soap. 

Talcum powder. 

Mouth cloths. 

Mouth and eye wash (usually boric acid 

solution). 
Large and small safety pins. 
A full set of clothes. 
Soft towels. 
Extra diapers. 
Vaseline. 
Zinc salve. 
Two wash cloths. 

HOW TO MAKE A HAIR PILLOW. 

Make a pillow case of strong muslin, 14x17. 
Fill with four ounces of white curled hair, and 
sew up the end. Pull the hair evenly and tuft 
with thread, each tuft about four inches apart. 
This is only half an inch thick and is very 
comfortable. 



FEEDING OF CHILDREN 151 

GENERAL LIST FOR BABY. 

Pair of good scales. 

Bath thermometer. 

White enameled bath tub, 2nd size. 

Box or stand on which to place tub. 

Low rocker without arms. 

Basket on stand in which to keep powder, 
soap, clothes, etc., while bathing. 

Small white hand basin for the sponge bath. 

Sterilized cheesecloth to strain milk, etc. 

Four knitted wash cloths. 

Covered pail for diapers. 

Pan to boil diapers. 

Two wire bottle racks. 

Pan for boiling nipples and corks. 

Mason jar for mouth cloths. 

Bottles. 

Covered jar for clean nipples and corks. 

Funnel. 

Small, soft rubber corks for bottles. 

Alcohol or electric heater, to warm bottles. 

Nipples. 

Pan to cook food. 

Eight-ounce graduate glass. 

Chapin cream dipper. 

Four dish towels. 

Carbonate of soda to clean bottles and nip- 
ples. 

Tablespoon, accurate teaspoon, fork, small 
silver knife to use in measuring level 
spooafuls* 



152 THE PRACTICAL CARE AND 



ARTICLES NEEDED FOR THE BABY 
CARRIAGE. 

Mattress. 

Rubber sheet. 

Pillow. 

Two pads with rubber sheeting inside. 

Covers. 

Mosquito netting. 

Veil. 

Bonnet. 

Coat. 

Mittens. 

In very cold weather, knitted leggings with 

feet. 
A plain silk tufted coat, lined with wool, will 

be found very useful. 

ARTICLES NEEDED FOR THE BABY 

BED. 

Mattress. 
Pillow. 
Blanket. 
Rubber sheet. 
Two pads. 
Cheesecloth covers. 
Hot water bag. 



FEEDING OF CHILDREN 153 

COMFORTABLE CLOTHES FOR A NEW 

BABY. 

10 dresses or slips, about 27 inches from 
shoulder to hem. They can be bought 
ready made, and come in several styles. 

2 fancy dresses with white skirts to match, 
to be used for special occasions. The 
skirts should be on cambric waists with 
armholes. 

2 fancy flannel skirts, not more than 26 
inches from shoulder to hem; 1^4 yards 
wide, on cambric waists. The neck and 
armholes may be trimmed with lace if 
desired, but it is not necessary. 

4 plain flannel skirts also on cambric waists, 
25 inches from shoulder to hem, and 1%. 
yards wide. These are to be used instead 
of pinning blankets and should have a 
single tape in the hem coming from both 
sides to tie up like a bag. All waists 
should be buttoned down the back and 
have a narrow linen tape around the neck. 
The dresses must measure twelve inches 
round the neck. 

4 pairs of cashmere stockings, size 4^, and 
wooden stretcher for same, 



154 THE PRACTICAL CARE AND 

4 silk-and-wool bands, 2nd size. 

2 woolen shawls, 1 yard long, 27 inches wide, 
either knitted, made of cricket cloth, eider- 
down or honeycomb. 

1 flannel square to use for a head shawl, if 
needed. 

4 silk-and-wool shirts, 2nd size. 

Diapers made of sanitary birdseye cotton may 
be bought in packages, hemmed, ready for 
use. Two dozen, 20 inches wide and 40 
inches long — and two dozen, 22 inches wide 
and 44 inches long — -will be required. This 
material can also be bought in packages, 
boiled, softened, and ready for use, but not 
hemmed. It is always better to draw a 
thread before hemming. Make two dozen 
20x40 inches, and two dozen 22x44 inches. 
1 bath apron, 
6 soft towels. 

1 yard of flannel, to be torn into five bands, 
not hemmed. 

2 plain cashmere flannel short jackets, with- 
out cuffs or collar; buttoned down the 
front, to be worn under the dresses in the 
day time in cool weather. 



FEEDING OF CHILDREN 15* 

NIGHT CLOTHES. 

Four Arnold knit night gowns, second size. 
They come in two weights, winter and sum- 
mer; have a draw string round the bottom, 
and when worn a child does not need any skirt 
at night (except in cold weather, then one of 
the plain flannel skirts may be used), only the 
shirt, band, stockings and diapers. It is very 
necessary that a child's feet be kept warm both 
day and night. 

ABOUT FLANNEL BANDS. 

A child should wear flannel bands for the 
first two years, or over the second summer; a 
snug flannel band the first month (or longer, if 
necessary), and the ordinary knitted ones 
after that. 



156 THE PRACTICAL CARE AND 



SHORT CLOTHES. 

Any time after a baby is four months old, it 
may be put in short clothes. The long, flannel 
skirts may be cut short — one will make two by 
getting another waist. Cut enough off the lower 
part of the skirt to put on the new waist ; put 
either a false hem or a facing of flannel on the 
upper part, and a little fancy feather stitching 
and a piece of lace for a finish. They will have 
to be 18 inches from shoulder to hem. 

4 flannel skirts, 18 inches from shoulder to 
hem. 

6 white skirts, 19 inches from shoulder to 

hem. 
10 dresses, 20 inches from shoulder to hem. 

4 pairs of button shoes with soft kid soles. 

4 pairs of cashmere or mercerized stockings. 

6 bibs. 

Short coat. 

The same shirts and bands may be used il 
they are large enough. 



FEEDING OF CHILDREN* 157 

ABOUT THE NURSERY, AIRING, 

SLEEPING, CHANGING POSITION, 

AMUSEMENTS, CARE OF 

DIAPERS, ETC. 

THE NURSERY. 

In choosing a room for a nursery, take a 
sunny one. It is very unhealthful for a child 
to be in a room in which the sun never shines. 
If possible have an open grate fireplace. The 
room should be aired thoroughly twice a day 
while the child is in another room — all the 
windows opened wide and left open as long as 
possible ; but closed long enough before bring- 
ing it back to allow the room to become warm. 

WARMTH FOR BABIES. 

Babies and young children who are unable 
to walk fast enough to become warm by exer- 
cise, should be kept warm by clothing. They 
should always wear flannel next the skin. Silk 
shirts may be used but the bands must be of 
wool or silk and wool. The feet and legs 
should be covered with woolen bootees or 
stockings, and the hands either covered with 
mittens or kept under the blankets. In dress- 
ing a baby all the clothing, diapers, etc., should 
be warmed, and in cold weather a hot water 
bottle should be kept in the baby carriage and 



158 THE PRACTICAL CARE AND 

bed — not close enough to touch the child. There 
is nothing more injurious for an infant than to 
become chilled. Being in a cold, fresh room 
will do no harm if the bed is warm. 

It is a great mistake to take a young child 
out in extremely cold weather, as the baby car- 
riage, and all the covers, are apt to become 
chilled through, making it almost impossible 
for it to keep warm. In such weather, it is 
much better to give the child an airing in the 
house, as it will be more protected. (See article 
on fresh air.) When taking a baby out of a 
warm bed, or through a draughty hall, always 
put an extra cover over it. Colds can often be 
avoided in this way, especially if the child is 
perspiring. 

FRESH AIR AND AIRING. 

A child should not be taken outdoors sooner 
than one hour after a warm bath. 

An infant should not go outdoors unless the 
sun is shining. 

In bad weather, it is much safer to give 
it an airing in the house. Dress warmly and 
put in a baby carriage or bed, well covered. 
Open one window, or more if they are on the 
same side of the room. Avoid drafts. This 
may be done for one or two hours at a time 
almost any day after a child is a month old. 



FEEDING OF CHILDREN 159 

Do not let the temperature of the room get 
much below 60 degrees, for a child under three 
months. 

There is no reason why a child should not 
sleep out of doors, if it is properly covered 
and not left alone. It should always be 
brought into the house to take its bottle. 

In hot weather, infants and young children 
do not need any extra covering outdoors, 
while awake, as the temperature is the same or 
higher. A light-weight cover should be thrown 
over while sleeping, whether indoors or out. 

HOLDING UP THE HEAD. 

An infant under four months should not be 
allowed to sit or hold its head up without 
support. A healthy infant may be propped up 
in a sitting posture for a short time after four 
months, but not unless it makes the effort of 
its own accord. 

HINTS ABOUT CLOTHING. 

Children should wear heavier underwear in 
winter than in summer. But it is much better 
in changeable weather to depend entirely on 
heavier outer garments. 

When a baby is taken any distance from 
home it is a wise plan to take an extra jacket 
and cover, in case the weather turns cold. 
Severe colds are often avoided by following 
this simple rule. 



160 THE PRACTICAL CARE AND 

CHANGING POSITION. 

An infant must not be allowed to lie too long 
without having its position changed. 

Sometimes it will sleep for six or seven 
hours without becoming restless, and in that 
case need not be disturbed, but as soon 
as it becomes restless it should be placed on 
its other side. Some infants show a decided 
preference for sleeping while lying on their 
back. This must not be allowed, unless it is 
being watched. If it should spit up a little 
of its food while in that position it might 
choke, while, if lying on its side* the food 
would run out. 

SLEEP. 

Some children will sleep in a room with a 
light, and where there is a great deal of noise. 
It is a very good thing, both for the children 
and the rest of the household when they can 
be trained to do this. Sometimes, in spite of 
early training, this cannot be done, as the child 
awakens when there is the slightest noise in 
the room, and when that is the case, especially 

with restless, nervous children, the room 
should be kept absolutely quiet. 

Children require a great deal of sleep, and 
when it is found that noise awakens them it is 
the duty of the mother, or whoever has them 
in charge, to see that they are not disturbed. 



FEEDING OF CHILDREN 161 

A child under three months should sleep SO 
hours out of the 24 ; from three to six months, 
16 hours. 

After six months a healthy child should not 
be fed during the night — the last feeding 
should be at 10 :00 p. m. In some cases, when 
the baby has been sound asleep at 10 :00 p. m., 
it has seemed advisable to feed it when it 
awakens during the night instead. 

I have been told by several mothers that 
their babies did not go to sleep for hours after 
having been awakened for the 10 :00 p. m. 
feeding; but, on being allowed to awaken of 
their own accord, they went to sleep as soon 
as they had been fed. In such cases it would 
seem best to let them have their own way. 

CRYING FOR EXERCISE. 

Do not, under any circumstances, let an 
infant cry more than fifteen minutes at a time. 
It should be taken up until quiet, and then put 
down again. In this way they soon learn to 
lie on the bed, wide awake, without crying, for 
half an hour at a time, and then for a much 
longer period. All infants should be taught to 
do this. Have the diaper loose enough and 
the skirts turned up so that they can kick. 

Crying is necessary, in moderation, and all 
healthy children should cry several times a day 
to insure proper lung development. While 



162 THE PRACTICAL CARE AND 

crying they are always kicking and moving 
their arms. 

It is absolutely necessary for all children to 
have a certain amount of exercise daily. 

AMUSEMENTS, TOYS, ETC. 

Do not use rattles or toys, or try to teach 
tricks to a child under five months old — and 
then only in moderation. The less a child is 
taught during the first year, the less liability 
there is that it will be nervous and excitable. 
This should be remembered, as the temptation 
to make a baby "show off" is sometimes very 
great. Of course this does not mean that a 
child must not be taught a few little tricks, 
but not, under any circumstances, to be over- 
taxed. 

CARE OF DIAPERS. 

Never under any circumstances use a diaper 
after it has been wet until it has been washed. 
It is not necessary to boil those that are only 
wet ; they should be washed with wool or ivory 
soap, scalded with very hot water, rinsed 
and dried. Never use them again the day they 
are washed unless they are dried on a heater 
and absolutely free from any dampness. 

The soiled ones should be rinsed out imme- 
diately; put into a covered pail and boiled 
15 minutes before using again. 

Never use starch or blueing, and be careful 
to rinse thoroughly, as soap is irritative. 



FEEDING OF CHILDREN 163 

BABY'S TEMPERATURE, WEIGHT, ETC. 

HOW TO TAKE A CHILD'S TEMPERA- 
TURE. 

The best way to take a child's temperature 
is in the rectum. The thermometer should be 
greased slightly and pointed toward the navel 
and kept in three minutes. 

Temperature, taken in this way, is from one- 
half to one degree higher than by mouth, but 
it is the only sure way. 

A baby's temperature does not vary much 
from that of an adult. It is usually 99°, while 
an adult's will be 98^°. The pulse and res- 
piration are very different. 

An infant, under one month, will have a 
pulse usually from 130 to 140. This gradually 
becomes slower, and when the child is two 
years old it is about 100, and at five years 
about 90, while an adult's ranges from 72 to 75. 

The normal respiration for an adult is about 
16, while that of an infant under a month old 
is about 40, and that of a child five years old 
about 25. 

Of course, these vary under certain condi- 
tions, such as a hearty meal, violent exercise, 
etc., but it will give you a general idea. 



164 THE PRACTICAL CARE AND 

TEMPERATURE AND MOISTURE IN 
ROOMS. 

A broad, shallow pan should be kept on 
the radiator, or whatever the heating apparatus 
is, all the time. It should contain from a pint 
to a quart of water, and be changed twice a 
day. 

This should always be done in sick rooms, 
sleeping rooms, or where children are. 

The day nursery should be kept not warmer 
than 70°, and 60° to 65° at night for children 
under one year. After that it may gradually 
be made cooler at night. During the day 70° 
is a good temperature at any time. It is a 
mistake to keep the nursery too warm, as 
children take cold by being taken into halls 
and other rooms that are cooler than their 
own. 

Children kept in over-heated rooms are very 
susceptible to colds. 

WEIGHTS AND MEASURES. 

Teaspoons vary very much in size, but there 
are four ordinary small teaspoonfuls to one 
tablespoonful. Tablespoons also vary in size, 
but an ordinary one holds half an ounce. 
4 teaspoonfuls, 1 tablespoonful, 
2 tablespoonfuls, 1 ounce. 
The correct way to measure is to have a 
graduate glass. 



FEEDING OF CHILDREN 165 

DRY MEASURE. 

60 grains, 1 dram. 

FLUID MEASURE. 

8 drams, 1 ounce, 
16 ounces, 1 pint, or pound, 
32 ounces, 1 quart, 

4 quarts, 1 gallon. 

HOW TO WEIGH THE BABY. 

Get a perfectly accurate pair of scales, 
large enough to allow the baby to lie down 
comfortably. First, find out exactly how much 
the bath apron weighs, then wrap the child 
(entirely naked) in it. Weigh the child and 
the apron together; then, by subtracting the 
weight of the apron you will have the exact 
weight of the child. 

Do this once or twice a week, always keep- 
ing a record. Never weigh a baby with its 
clothes on. In order to find out the exact net 
weight, follow the above directions. Do not 
weigh a baby until just before feeding time, 
and soon after a bowel movement. 

A normal, healthy baby must gain in weight 
at least three or four ounces every week. There 
is absolutely no reason, if the child is well, 
why it should remain at a standstill, unless 
the food is poor or not suited to the needs of 
the child, and as it may result in serious condi- 



166 THE PRACTICAL CARE AND 

tions, should never be overlooked. Do not, 
however, expect a child to gain the first week. 
It is on an entirely new food, but will gain as 
soon as it becomes accustomed to the change. 
Sometimes a severe cold causes loss of weight; 
but there is always a reason. 

BABY'S WEIGHT. 



The average wei 


ght of a new-born baby is 


7 pounds, 8 ounces, 






At birth, 


7 pounds, 


8 ounces. 


1 week old, 


7 pounds, 


4 ounces. 


2 weeks old, 


7 pounds, 


8 ounces. 


3 weeks old, 


7 pounds, 


15 ounces. 


4 weeks old, 


8 pounds, 


6 ounces. 


1 month old, 


8 pounds, 


8 ounces. 



5 weeks old, 8 pounds, 13 ounces. 

6 weeks old, 9 pounds, 4 ounces. 

7 weeks old, 9 pounds, 11 ounces. 

8 weeks old, 10 pounds, 3 ounces. 

2 months old, 10 pounds, 8 ounces. 

9 weeks old, 10 pounds, 10 ounces. 

10 weeks old, 11 pounds, 1 ounce. 

11 weeks old, 11 pounds, 8 ounces. 

12 weeks old, 12 pounds. 

13 weeks old, 12 pounds, 8 ounces. 

3 months old, 12 pounds, 8 ounces. 

14 weeks old, 12 pounds, 13 ounces. 

15 weeks old, 13 pounds, 1 ounce. 

16 weeks old, 13 pounds, 6 ounces. 



FEEDING OF CHILDREN 167 

17 weeks old, 13 pounds, 11 ounces. 

4 months old, 13 pounds, 12 ounces. 

18 weeks old, 14 pounds. 

19 weeks old, 14 pounds, 5 ounces. 

20 weeks old, 14 pounds, 9 ounces. 

21 weeks old, 14 pounds, 13 ounces. 

5 months old, 15 pounds. 

22 weeks old, 15 pounds, 2 ounces, 

23 weeks old, 15 pounds, 5 ounces. 

24 weeks old, 15 pounds, 9 ounces. 

25 weeks old, 15 pounds, 12 ounces. 

26 weeks old, 16 pounds. 

6 months old, 16 pounds. 

27 weeks old, 16 pounds, 3 ounces. 

28 weeks old, 16 pounds, 7 ounces. 

29 weeks old, 16 pounds, 11 ounces. 

30 weeks old, 16 pounds, 15 ounces. 

7 months old, 17 pounds. 

31 weeks old, 17 pounds, 3 ounces. 

32 weeks old, 17 pounds, 7 ounces. 

33 weeks old, 17 pounds, 11 ounces. 

34 weeks old, 17 pounds, 15 ounces. 

8 months old, 18 pounds. 

35 weeks old, 18 pounds, 3 ounces. 

36 weeks old, 18 pounds, 5 ounces. 

37 weeks old, 18 pounds, 8 ounces. 

38 weeks old, 18 pounds, 10 ounces. 

39 weeks old, 18 pounds, 12 ounces. 

9 months old, 18 pounds, 12 ounces. 



168 THE PRACTICAL CARE AND 

40 weeks old, 18 pounds, 15 ounces. 

41 weeks old, 19 pounds, 2 ounces. 

42 weeks old, 19 pounds, 5 ounces. 

43 weeks old, 19 pounds, 8 ounces. 

10 months old, 19 pounds, 9 ounces. 

44 weeks old, 19 pounds, 11 ounces. 

45 weeks old, 19 pounds, 14 ounces. 

46 weeks old, 20 pounds. 

47 weeks old, 20 pounds, 3 ounces. 

11 months old, 20 pounds, 4 ounces. 

48 weeks old, 20 pounds, 6 ounces. 

49 weeks old, 20 pounds, 9 ounces. 

50 weeks old, 20 pounds, 11 ounces. 

51 weeks old, 20 pounds, 14 ounces. 

52 weeks old, 21 pounds. 

1 year old, 21 pounds. 

2 years old, 27 pounds. 

3 years old, 32 pounds. 

4 years old, 36 pounds. 

5 years old, 40 pounds. 

ABOUT HEALTHY BABIES. 

If a baby who has been gaining begins to 
lose weight, or remains at a standstill, seems 
restless, becomes hungry before its time, 
and does not sleep as long as usual, it is not 
getting enough to eat — either the quantity is 
insufficient or the quality is too poor. In the 
case of a bottle-fed baby under 7 months 
old, it would be better to make the food richer, 



FEEDING OF CHILDREN 169 

or, if you are using as much milk as the 
child's age calls for, use some baby food in 
addition. In the case of a nursing baby, it 
would mean more bottles, and fewer nursings. 
In the case of a child over 7 months, other 
foods — broths, etc. — should be given in addi- 
tion to the milk. 

DELICATE, POORLY-NOURISHED 
BABIES. 

In commencing to feed milk to a baby who 
has never been properly nourished, or who, for 
any reason, is far below the average in weight, 
the proportion of milk used should be about 
half the strength that would be given to a 
normal baby of the same age. At the end of a 
week you could begin gradually to increase the 
quality, according to directions on page 51. 
Then, if there are any symptoms of indigestion, 
stop increasing for a week. Then begin again. 
Unless the baby is constipated it would be 
better to dilute the milk with barley water in- 
stead of plain water. 

See whey formula, page 45. 



INDEX 



Air and airing, 158. 

Albumen water, 101. 

Amusement, toys, etc., 162. 

Asparagus, how to cook, 
110. 

Baby foods, how to com- 
mence giving, for entire 
feeding, 64. 

Baby foods, how to com- 
mence giving, for 4 bot- 
tles, 66. 

Baby foods, how to com- 
mence giving, for 1 or 2 
bottles, 68. 

Baby, general list for, 151. 

Baby, how to weigh the, 
165. 

Bands, flannel, 155. 

Barley, prepared, how to 
cook, 103. 

Barley water, 97. 

Basket, baby, contents of, 
150. 

Bath, bran, 149. 

Bath, salt, 148. 

Bath, how to give a baby a 
tub, 145. 

Bed, etc., for baby, 152. 

Beef juice, how to squeeze, 
112. 

Bills of fare, from 12 to 
15 months, 80. 



Bills of fare, from 15 to 
18 months, 83. 

Bills of fare, from 18 
months to 2 years, 87. 

Bills of fare, from 2 to 5 
years, 91. 

Bottle, correct way to 
give, 61. 

Bottle feeding, amount 
each bottle should con- 
tain at different ages, 60. 

Bottle, how to heat the, 
61. 

Bottles, articles needed be- 
fore mixing food, 4. 

Bottles, best kind to use, 
54. 

Bottles, care of, 55. 

Bottles, how to prepare 
food for, 5. 

Bowels, care of baby's, 122. 

Brains, calves', how to 
cook, 114. 

Burns and scalds, 125. 

Butter sauce for vegeta- 
bles, 111. 

Carriage, etc., for baby, 
152. 

Carrots, how to cook, 110. 

Castor oil, 139. 

Celery, how to cook, 110. 

Chafing, 128. 



171 



172 



INDEX 



Chicken broth, 104. 
Chicken, scalloped, 114. 
Chocolate pudding, 114. 
Choking, 136. 

Clothes for new baby, 153. 
Clothes, night, 155. 
Clothes, short, 156. 
Clothing, hints about, 159. 
Cocoa, 112. 
Cold in head, 131. 
Cold on chest, 131. 
Colic, causes and cures, 

125. 
Constipation, enemas and, 

123. 
Convulsions, 130. 
Cornmeal gruel, 107. 
Cornmeal mush, 107. 
Cornstarch pudding, 114. 
Cough syrup, 140. 
Cream, how to skim from 

the top of a bottle of 

milk, 3. 
Cream, reason why it must 

be used, 8. 
Croup, 130. 

Crying for exercise, 161. 
Custard, baked, 115. 
Custard, boiled, 116. 
Cuts and bruises, 129. 
Delicate babies, 169. 
Diapers, care of, 162. 
Earache, 132. 
Ear, discharge from, 132. 
Eggs, best way to boil, 112. 



Eskay's food, how to cook, 

102. 
Eyes, care of, 148. 
Eyes, sore, 131. 
Farina, how to cook, 106. 
Farina gruel, 107. 
Feeding hours at various 

ages, 57. 
Feeding, regularity of, 54. 
Fennel seed tea, 125. 
Flaxseed and lemon juice, 

140. 
Flaxseed poultice, 142. 
Flour ball, how to prepare, 

108. 
Flour, boiled, gruel, 108. 
Food for children from 7 

to 9 months, 72. 
Food for children from 9 

to 11 months, 73. 
Food for children from 11 

months to 1 year, 76. 
Food mixing, order in 

which the different in- 
gredients come, 5. 
Food, reducing in hot 

weather, 48. 
Food values, 71. 
Food, why it should be 

changed gradually, 59. 
Foods, permissible after 

1st year, 79. 
Food, warm, correct way 

to serve, 96. 
Foods, when fresh milk 

cannot be taken, 59. 



INDEX 



in 



Formulas, explanation of, 
8. 

Formulas, information in 
regard to, 10. 

Granum, how to cook, 99. 

Head, scaly, 135. 

Head, holding up the, 159. 

Healthy babies, 168. 

Hints, useful, 119. 

Hives, 125. 

Junket, 115. 

Junket custard, 118. 

Lime water, how to use, 
62. 

Malted milk, 53. 

Measure, dry, 165. 

Measure, fluid, 165. 

Meat balls, how to pre- 
pare, 113. 

Medicine chest, contents of 
family, 138. 

Medicine, how to give, 139. 

Mellin's food, how to pre- 
pare, 100. 

Milk and milk bottles, 1. 

Milk — formulas for entire 
feeding, 1st week to 3rd 
month, 13. 

Milk — formulas for entire 
feeding, 3 to 10 months, 
17. 

Milk — formulas for com- 
bination feeding (4 bot- 
tles) 1st week to 3rd 
month, 21. 

Milk — formulas for com- 
bination feeding (4 bot- 



tles) 3. to 10 months, 25. 

Milk — formulas for com- 
bination feeding (2 bot- 
tles) 1st week to 3rd 
month, 29. 

Milk — formulas for com- 
bination feeding (2 bot- 
tles, 3 to 10 months, 33. 

Milk — formulas for com- 
bination feeding (1 bot- 
tle) 1st week to 3rd 
month, 37. 

Milk — formulas for com- 
bination feeding (1 bot- 
tle) 3 to 10 months, 41. 

Milk, increasing quality, 
51. 

Milk, increasing quality 
and quantity, 51. 

Milk, what to do if it be- 
comes sour, 53. 

Milk, why it should not be 
boiled, 7. 

Mouth, care of, 148. 

Mouth cloths, how to ster- 
ilize, 120. 

Mouth washes, 120. 

Mustard plasters, 142. 

Mutton broth, 105. 

Navel, discharging, 133. 

Navel, rupture of, 134. 

Nestle's food, 98. 

Nipples, best kind to use, 
54. 

Nipples and corks, how to 
sterilize, 56. 



174 



INDEX 



Nursery, about the, 157. 

Nursing babies, commenc- 
ing bottle with, 49. 

Nosebleed, 136. 

Oatmeal gruel, 106. 

Oatmeal, plain, 106. 

Oatmeal, strained, 105. 

Oatmeal water, 97. 

Omelette, 117. 

Omelette pancakes, 117. 

Onions, how to cook, 109. 

Overfeeding, 122. 

Oyster broth, 104. 

Pack, cold, 143. 

Pack, hot, 144. 

Pasteurizing milk, 70. 

Peas, how to cook, 110. 

Pillow, hair, how to make, 
150. 

Position, changing, 160. 

Potatoes, stuffed, 111. 

Prune souffle, 116. 

Prunes, strained, 115. 

Pudding, Irish moss, 118. 

Rash or prickly heat, 129. 

Rice, how to cook, 107. 

Rice water, 98. 

Rickets, 135. 

Salt solution, normal, 142. 

Salve, "Special," 144. 

Sleep, 160. 

Soap shampoo, 149. 

Soda, bi-carbonate, how to 
prepare powders, 47. 

Soda, bi-carbonate, how to 
use, 62, 



Soda, citrate of, how to 

use, 63. 
Sour stomach, 126. 
"Special" powder, 129. 
Spinach, how to cook, 109. 
Squab, how to cook, 108. 
Stimulants in sickness, 

how to use, 141. 
Summer complaint, 127. 
Sweetbreads, fricasseed, 

113. 
Teeth and teething, 121. 
Temperature, how to take 

a child's, 163. 
Temperature and moisture 

in room, 164. 
Throat gargles, 141. 
Toast, cream, 111. 
Toast, French, 116. 
Toast water, 98. 
Turpentine stupes, 142. 
Veal broth, 105. 
Vomiting, 126. 
Vomiting, excessive, 127. 
Warmth for babies, 157. 
Water, drinking, for in- 
fants, 52. 
Water, how to filter, 119. 
Weights and measures, 

164. 
Weight of average baby, 

166. 
Whey, 104. 
Whey formulas, 45. 



MEMORANDA 



